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Barbecue Sauce with Mustard
Yield: 4 cups
1/2 c sugar
1/2 ts ground thyme
1/2 ts pepper
1/2 ts cornstarch
1 c molasses
1 c prepared mustard
1/4 ts ground oregano
1 ts salt
1/8 ts cayenne pepper
1/2 c vinegar
1 c ketchup
2 tb oil
Combine first seven ingredients in a small saucepan. Stir in enough
vinegar to make a paste. Combine molasses, ketchup, mustard, oil
and remaining vinegar, add to herb paste. Bring to a boil, stirring
constantly. Reduce heat and simmer 10 minutes. Remove from heat,
cool completely. Pour into a glass jar, cover tightly. Store
refrigerated for up to 3 months. Baste over chicken, turkey, ham
or hot dogs.
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Mustard 03