Supermarket goodness

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Re: Supermarket goodness

Postby robgunby » 25 Mar 2014, 07:40

OK here goes, you'll have to play with quantities as I do everything by eye and taste!

Lexington style vinegar sauce for finishing pulled pork

Cyder vinegar
Ketchup (about 60/40 vinegar / ketchup)
Brown sugar (not too much, I put about 4 tbsp in a 750ml bottle, roughly)
Dried chili pepper (flakes or powder, whichever floats your boat)
Black pepper
Salt

That's the blueprint, I often (usually) add onion powder, garlic powder, cumin, cayenne, depending on what I'm after. I heat it on the hob and whisk to combine and distribute the heat from the chile. Sprinkle it on pulled pork, use it as a grill juice to reheat, or mix with drippings for an even better grill juice

Mustard sauce (thanks Si for putting me onto this

French's mustard - lots
Cyder vinegar - for consistency to taste
Brown sugar
Salt and pepper
Soy sauce
Butter
Onion powder
Garlic powder
dash or two of hot sauce
dash or two of hendersons / worcestershire

Tastes great on pretty much everything!

How's those two for starters? I do a sweet barbecue sauce that is usually based on leftover Lexington, thickened up with HP steak sauce, plenty more sugar, and lots of other goodies from the kitchen. These days it gets made less and less as the family are polarised - wife and #1 daughter always want lexington, myself and #2 daughter always want mustard sauce!
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Re: Supermarket goodness

Postby ConorD » 25 Mar 2014, 07:46

You are going to have to give some idea or ratios for the mustard sauce.......pretty please
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Re: Supermarket goodness

Postby DJBenz » 25 Mar 2014, 11:15

Put them in the recipes section Rob! (I'll never find them again in here). :)
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Re: Supermarket goodness

Postby robgunby » 25 Mar 2014, 13:16

Mustard sauce ratio, as I say, is to dump a load of mustard in a pot, then add the cyder vinegar until you get the consistency you want. I aim for something that is only a little more liquid than the mustard itself - it pools rather than piles, but only just. I add butter to give it a glossier finish. The sugar I then add according to how sweet vs hot and vinegary I like it.

Sorry, I really should pay more attention to how much I'm putting in stuff, but I just work by eye! Next time I make some, probably next week, I'll try and note what I'm actually dumping in. Here is a rough guess at what went in last time:

1 bottle frenchs mustard (I dunno what size, the big un from tesco)
maybe a 3/4 cup vinegar. don't want the sauce *too* runny so I let my eye be the judge here.
splash of soy
splash of hendos
chunk o butter - big un. whats that, 150g?
sugar, i guess at least 4 tbs... you gotta do it to your liking! I like it quite hot and mustardy, whereas some people prefer really mega sweet. Strangely, my youngest, who hates hot chiles, loves my mustard sauce. Hat tip to Si, whose recipe I emulated.

dont forget the rest o the ingredients to taste.
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Re: Supermarket goodness

Postby robgunby » 25 Mar 2014, 13:18

PS I always make my sauces over a heat, that way everything dissolves real quick, and you get such pungent aromas it's like you're tasting with your nose. Then you can use heat to reduce sauces that you made too runny / thin too.
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Re: Supermarket goodness

Postby ConorD » 25 Mar 2014, 17:28

Thanks Rob - I'm going to give that one a try
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