I used
a coarse brown mustard and grated horseradish; eastern potatoes sliced with my mandoline and reconstituted lemon juice.
Not exact matches
2 cups good - quality ketchup 2 cups apple cider vinegar 6 tablespoons dark
brown sugar 2 tablespoons ballpark (yellow)
mustard 2 tablespoons dark molasses 2 teaspoons
coarse kosher salt 1 teaspoon crushed red pepper flakes
1 tablespoon unsalted butter 1/4 cup chopped yellow onion 1 1/2 cups good - quality ketchup 1/4 cup chili sauce 3 tablespoons light
brown sugar 3 tablespoons dark molasses 2 tablespoons prepared yellow
mustard 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon chile powder 1/2 teaspoon granulated garlic 1/2 teaspoon
coarse kosher salt 1/2 teaspoon ground black pepper In a 2 1/2 quart saucepan over medium heat, cook the onion in the butter until the onion is softened (about five minutes).
Maybe it's a log of Hebrew National salami, glazed with honey, served with
coarse mustard and
brown bread.
Brisket Finishing Sauce 2 tablespoons vegetable oil 1 medium yellow onion, minced 4 medium garlic cloves, minced 1/4 cup Worcestershire sauce 1/4 cup cider vinegar 1/4 cup
brown sugar, packed 3 tablespoons
coarse - grain
mustard 1 teaspoon celery seed 1/2 teaspoon cracked black pepper 1/2 teaspoon
coarse kosher salt 1 cup ketchup
1 tablespoon unsalted butter 1/4 cup chopped yellow onion 1 1/2 cups good - quality ketchup 1/4 cup chili sauce 3 tablespoons light
brown sugar 3 tablespoons dark molasses 2 tablespoons prepared yellow
mustard 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon chile powder 1/2 teaspoon granulated garlic 1/2 teaspoon
coarse kosher salt 1/2 teaspoon ground black pepper
1/2 cup
brown sugar 1 tablespoon bittersweet Pimenton de la Vera 3 tablespoons semisweet Spanish paprika 1/4 cup
coarse salt 2 teaspoons freshly ground black pepper 1 teaspoon ground chipotle pepper, if desired 1 tablespoon ground
mustard 2 teaspoons ground canela (Mexican cinnamon) 1 tablespoon garlic powder 1 tablespoon onion powder
1 (5 - pound) bone - in pork sirloin roast 4 to 5 gloves garlic 2 to 3 tablespoons Dijon
mustard 1 tablespoon black peppercorn 1 tablespoon green peppercorns, drained 1 tablespoon pink peppercorns 1 teaspoon yellow
mustard seeds 2 teaspoons
brown sugar 2 teaspoons dried thyme 1 1/2 teaspoons
coarse kosher salt