Spicy Mustard Sauce

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Appears in Cook's Illustrated November/December 2014

Serve with our Crispy Slow-Roasted Pork Belly.

SERVES 8 to 10 (Makes about 1 cup)

TIME 5 minutes

WHY THIS RECIPE WORKS

We started with pantry staples—sugar and vinegar—to create the base of the sauce, then added Dijon mustard and hot sauce. Finally, a touch of Worcestershire adds complexity.

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