Rather than using yellow mustard for this barbecue sauce, dijon and grainy mustard elevate it. The key to a great barbecue sauce is balance, so be sure to taste and adjust for sweetness, tanginess, salt, and heat.

Ingredients

• 1 cup Dijon mustard

• 1 Tbsp grainy mustard

• ½ cup white wine vinegar (apple cider vinegar substitute)

• ¼ cup brown sugar

• ¼ cup honey

• 1 Tablespoon butter

• ½ of a grated shallot

• 1 Tablespoon Worcestershire sauce

• 1 teaspoon smoked paprika

• ½ teaspoon minced garlic (or ⅛ tsp garlic powder)

• Hot sauce or cayenne, to taste, optional

Directions

1. Using a non-reactive pot (stainless steel or enamel coated cast iron), melt the butter on medium heat. Add the grated shallot and allow to cook a few minutes, or until fragrant. Add garlic and let that cook another minute.

2. Add the rest of the ingredients and stir to combine. TASTE and adjust for sweet, heat, salt, and acid.

3. Bring to an active simmer, then reduce heat to a low simmer. Allow this to cook 15-20 minutes.

4. Let the sauce cool slightly before serving, or completely cooled before storing in an airtight lid in the refrigerator.

   This makes about 1¼ cups of sauce and will last in the refrigerator about two weeks when stored properly