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!
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.
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!
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.
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