makes 20-30 servings
- 200g prepared yellow mustard
- 50g white wine
- 25g vinegar
- 25g apple cider vinegar
- 25g barbecue sauce
- 100g honey
- 1 tbs. balsamic vinegar
- Combine all the ingredients in a bottle, shake well
- Refrigerate overnight to allow flavors to meld.
- Alternately, simmer for 10 minutes in a small pot to thicken, and cool to serve
Sorry for the weight measures in the recipe, but I usually just make this straight into the serving container, and the scale is the easiest way to measure this out. If someone comments, I’ll republish using standard volume measures.