Ball Park Mustard Barbecue Sauce
Photography Manja Wachsmuth.
This tangy, sharp sauce goes well on hot dogs, with pork cuts such as ribs, chops and belly, and also beef and lamb.
INGREDIENTS
2 tablespoons vegetable oil
1 onion, grated
1 cup mild American yellow mustard
2 cloves garlic, crushed
1 teaspoon Worcestershire sauce
1½ teaspoons dry English mustard
1 tablespoon tomato paste
2 tablespoons brown sugar
¼ teaspoon cayenne pepper
⅓ cup cider vinegar
½ cup water
sea salt and freshly ground pepper
METHOD
Heat the oil in a medium saucepan and add the onion and a pinch of salt. Cover and cook for 10 minutes until the onion is very soft.
Combine all the remaining ingredients in a bowl then add to the onion. Season and cook partially covered with the lid for 10 minutes, stirring often to prevent it catching on the base of the pan. Cool.
For a smooth sauce, place in a food processor and process until smooth or leave as is for a rougher textured sauce. Makes about 2 cups
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.