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SoFlaQuer's Carolina Mustard Sauce x10 Diet Modified

post #1 of 5
Thread Starter 

Every time I cook up a batch of this modified Mustard Sauce, I have to fight to keep some in the house.  I spent a long time finding a Carolina Style Mustard Sauce we liked and stumbled onto SoFlaQuer's Mustard Sauce.  Made it according to the directions and it was a hit.  The next step was to substitute into the recipe, sugar and salt substitutes because I have several relatives who have special diet considerations.  After many failed attempts (now I know what the 40 means after the WD) I finally came up with the following variation:

 

Carolina Mustard Sauce  SoFlaQuer's x10 Diet Modified

 

This sauce has been modified to meet certain dietary considerations.  Tastes just as good as the original.

 

7 1/2 cups Yellow Mustard

7 1/2 cups Red Wine Vinegar

5 cups SPLENDA White Sugar

30 tablespoons SPLENDA Dark Brown Sugar

20 tablespoons Butter

20 teaspoons Morton Lite Salt

5 tablespoons Worcestershire Sauce (Lea & Perrins)

5 teaspoons Lite Soy Sauce (has 50% less sodium than regular)

5 teaspoons Tabasco Sauce

15 teaspoons Coarse Ground Black Pepper

10 teaspoons White Pepper

 

1.          In a medium saucepan, combine ingredients, stirring to blend.

 

Bring to boil, then lower to simmer for at least 30 minutes.

 

Let stand at room temperature 1 hour before serving.

 

2.          TIP: I use a handheld upright blender at the simmer point to really give it a good blend and aerate the sauce. It makes for a much smoother finished product!

 

DSC00418.JPG

  

 

 DSC00420.JPG

 

The batch you see above is my x20 and yields about 9 qts plus a little for nibbles.  I don't add the Tabasco because we're a bunch of wozzies and can't take it too spicy but this is more than adequate. 

 

I heard this stuff went out on a campout in Colorado and got accidentally spilled onto some salad and they liked it.  Go figure.

 

Thanks for viewing my small contribution to the effort.

 

~Dave

 

Forgot to add:  Refrigerate after cooling down.  AND it does get better the longer it stores.

post #2 of 5

Nice work.  Gonna have to try that! 

post #3 of 5

Thanks so much for a tested, "diet" friendly recipe.  My diabetic friends all seem to prefer Splenda as their sweetener.

post #4 of 5

I too really like that sauce and make it all the time. Now I'll have to make some of it using the splenda brand stuff. We have changed to using it alot more now. Something about being Fat Kids the wife just doesn't want to stay that way.

post #5 of 5


Content deleted for "Get to the point"
 

Quote:
Originally Posted by NWDave View Post

 

 

I heard this stuff went out on a campout in Colorado and got accidentally spilled onto some salad and they liked it.  Go figure.

 

Thanks for viewing my small contribution to the effort.

 

~Dave

 


Pulled out the Mustard Sauce to use with some pork I brought, one of our friends, Johny Gadget, picks it up pre dinner and pours it on his salad, and asked who brought the salad dressing!   Turns out everyone did after he tasted itI Ithink more got used on the salad than the pork.
 

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