CAROLINA MUSTARD BARBEQUE SAUCE

Carolina Mustard Barbeque Sauce

Another of my favorite regional BBQ Sauces.

Carolina Mustard BBQ Sauce
½ gallon prepared mustard
1 ½ cups apple cider vinegar
5 cups cane sugar
1 tablespoon Cajun seasoning
1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
½ teaspoon smoked paprika
½ teaspoon salt

Combine all the ingredients and slowly bring to a simmer. Keep a close eye as this sauce can scorch very easily. Stir frequently. Let cool.

FRENCH (WHITE) REMOULADE

French (White) Remoulade
Any good hot and spicy mustard will work.  I like Woeber's up here in Indiana.

1 cup mayonnaise
½ cup Creole Mustard 
2 Tbsp. Lemon juice
½ tsp. Tabasco sauce, or sriracha
1 tsp. Worcestershire sauce
1 cove garlic, minced
½ tsp. Salt
3 green onions, diced

Combine all ingredients and stir together to blend well.

MARINARA SAUCE

Marinara Sauce

1 quart whole tomatoes, undrained
24 ounces tomato sauce
1 cup chopped onion
1/4 cup sugar
3 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried Italian spices
1/8-1/4 teaspoon red pepper flake
1 bay leaf

Sautè onions and garlic in oil till soft. Add whole tomatoes, breaking them up with spoon into smaller chunks. Let tomato liquid simmer down for about 15 minutes. Add all other ingredients and simmer on low heat for 30 minutes. 
Serves 6.

HONEY, MUSTARD and CURRY GRILLING SAUCE

Honey, Mustard and Curry Grilling Sauce

Excellent for charcoaling chicken, ham or pork. It is also a fine table sauce.

1 c honey
1 c. prepared (yellow) mustard
1 tsp. Curry powder

Mix and warm. Use to baste meat after it gets half-cooked.

RED WINE MUSHROOM SAUCE

Red Wine Mushroom Sauce

4 Tbsp. olive oil
1 pound sliced mushrooms
1 cup chopped French shallots
2 Tbsp. tomato paste
3 Tbsp. flour
3 Tbsp. butter
2 cup dry red wine
4 cups beef broth
2 sprig fresh thyme
4 sprig fresh parsley, chopped-about a Tablespoon

Saute shallot in olive oil. Add the sliced mushrooms and cook until mushrooms start to brown. Add two Tbsp. Butter, the flour and cook for a couple of minutes to remove the "raw" flour taste. Add the broth, wine and thyme. Simmer until as thick as you like.