Jerk Mustard BBQ Sauce

This homemade sauce is a fantastic twist on a classic Carolina Gold sauce. It blends the tangy kick of mustard with the sweet, tropical notes of pineapple and a smoky-spicy kick from CookinwidKunchi’s Jamaican Jerk seasoning blend. Perfect for glazing grilled chicken or as a zesty dipping sauce, this unique mustard barbecue sauce is a Tailgate must have!

Yield: approx. 1½ - 1¾ cups
Prep time: 5 minutes
Cook time: 10-12 minutes
Chill time: 30 minutes, optional, for flavors to deepen
Special Equipment: Medium saucepan, whisk

Ingredients

• ¾ cup yellow mustard

• ½ cup pineapple juice

• ¼ cup apple cider vinegar

• ¼ cup packed light brown sugar

• 2 Tbsp honey

• 2 tbsp CookinWidKunchi's Jamaican Jerk Rub, or your favorite Jamaican Jerk rub, adjust to desired spice and salt level
  find a rub with ground ginger and plenty of allspice! Kunchi’s has ground, crushed, and whole allspice berries!

• 1 tbsp Worcestershire sauce

• 1 tbsp soy sauce, or tamari for gluten-free

• Salt, adjust to taste

• ¼ tsp MSG, optional if you like flavor

• ⅛ tsp, more to taste black pepper

• ¼-½ tsp Scotch Bonnet hot sauce, optional, for authentic heat

Directions

1. Combine Base: In a medium saucepan, combine the yellow mustard, pineapple juice, apple cider vinegar, light brown sugar, honey, Worcestershire sauce, and soy sauce. Whisk until the sugars begin to dissolve. *Note below on making this sauce if making with the Mustardy Jerk Chicken Grill Pot.

2. Add Flavor: Stir in the Jamaican Jerk rub, and optional Scotch Bonnet hot sauce. Whisk thoroughly until all spices are well incorporated.

3. Simmer & Meld: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, whisking frequently*. Reduce heat to low and continue to cook for 10-12 minutes, stirring occasionally. This allows the flavors to deepen and the sauce to thicken slightly.

4. Taste & Adjust: Taste the sauce and adjust seasonings as needed. If your rub is very salty, you may not need additional salt.

5. Cool & Store: Remove from heat. Allow to cool completely before transferring to an airtight container. While delicious warm, chilling for at least 30 minutes (or longer) allows the complex, tropical-jerk flavors to deepen and marry beautifully. Store in the refrigerator for up to 2 weeks.

   *Note: if making this recipe for the Mustardy Jerk Chicken Grill Pot, you can start with sautéing the onions for that recipe, then continue to build the base. From there, you only need a quick simmer, taste and adjust, then finish the Grill Pot recipe with the veggies, then chicken