Made the following recipe. I'm not sure if I reduced it too much, but its too thick. Texture is too gritty for lack of a better word. I am assuming from the mustard. What can I thin it with? Prefer not vinegar based. But open to all options. Thanks guys/gals
Edit- I will be using this with pulled pork if that helps.
|1.||In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.|
|2.||Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.|