Ingredients
Mustard barbecue sauce
1/2 C dijon mustard
3 T clover honey
1 T LIGHT BROWN SUGAR
3 T RICE WINE VINEGAR OR CIDER VINEGAR
1 t SOY SAUCE
FEW DASHES TOBASCO SAUCE
1/4 tsp. KOSHER SALT
1/4 tsp. FRESHLY GROUND BLACK PEPPER
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Smoking wood chips — hickory, apple, cherry, mesquite
Mini mop for basting barbecue — vinegar mop sauce, butter baste
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Cotton basting mop — barbecue sauce, vinegar mop, butter baste
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Smoking wood chips — hickory, apple, cherry, mesquite
Mini mop for basting barbecue — vinegar mop sauce, butter baste
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Cotton basting mop — barbecue sauce, vinegar mop, butter baste
You're reading one of recipes available free. Full library with Gastronome.
WHISK TOGETHER ALL INGREDIENTS IN A BOWL;COVER AND REFRIGERATE FOR AT LEAST 1 HOUR AND UP TO 24 HOURS BEFORE USING. tHE LONGER THE SAUCE SITS IN THE REFRIGERAtor, the better the flavor becomes. Bring to room temperature before using. Grilled Salmon: 4 salmon filets, 8 oz. each 2 T canola oil salt and freshly ground pepper 1. heat the grill to high. 2. brush the salmon filets on both sides with the oil and season with salt and pepper to taste. Grill the salmon on each side until golden brown and cooked medium-well done, about 4 min. per side, brushing with some of the sauce every few minutes. Remove the salmon from the grill and immediately drizzle the top of each filet with more of the sauce. Serve remaining sauce on the side.