Simple and straight-forward– this is a great sauce to try if you’ve never tasted it. It’s the only one I make now for pork barbecue. Don’t be put off by the amount of sugar, it’s perfectly balanced with the cider vinegar and tang of the yellow mustard.
200 mls (about 7 ounces or a bit more than 3/4 cup) cider vinegar
3 X 397 gram (14 ounce) bottles French’s yellow mustard (American style)
Roughly 450 grams (2 cups) packed, soft brown sugar
1-2 teaspoons crushed red pepper flakes
1 tablespoon Worcestershire sauce
1 small onion, minced
Place everything in a pot and set over medium-low heat. Once it begins to slightly bubble. turn it down to low and allow to cook until all the sugar is dissolved and the onion is cooked. Puree in a blender, if you like. Keeps for 2 weeks in the refrigerator.
Makes about 8 cups (enough for 25 people). Recipe is easily halved or quartered.