Gold Rush Sauce Frenchs Mustard Food

LIQUID GOLD MUSTARD SAUCE

Liquid Gold Mustard Sauce image

Provided by Jeff Mauro, host of Sandwich King

Time 15m

Yield about 2 cups

Number Of Ingredients 7

Ingredients

1 1/2 cups yellow mustard
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
2 teaspoons hot sauce
2 teaspoons Worcestershire sauce
1 teaspoon vanilla extract
1 teaspoon freshly cracked black pepper

Steps:

Add the mustard, vinegar, brown sugar, hot sauce, Worcestershire, vanilla and pepper to a small pot and bring to a simmer while constantly whisking. Simmer lightly until the sugar is dissolved, about 5 minutes.

GOLD RUSH SAUCE (FRENCH'S MUSTARD RECIPE)

Gold Rush Sauce (French's Mustard Recipe) image

This recipe came from an old French's mustard booklet. My mom used to make it and put on everything from grilled steaks and burgers to chicken, even on corn, vegetables, and burger buns. Nothing says summer grilling is here to me than some of this on the first steak of the season! We jazz it up sometimes changing type of mustard, as well as changing the the dry ingredients, but the original is GREAT!

Provided by The Amazing Christy

Categories Sauces

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 9

Ingredients

1/2 lb butter (can use margarine-watch for trans fats)
1/4 cup prepared mustard
1 tablespoon sugar
1 tablespoon minced dry onion
2 tablespoons Worcestershire sauce
1 tablespoon ketchup
1 1/2 teaspoons salt
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper

Steps:

Allow butter to come to room temperature.This time is not included in prep time.
Combine all other ingredients; add gradually to butter mixing throughly.
Grill steaks or hamburgers on one side, turn, spread cooked side with butter mixture.
When other side is cooked, spread with mixture.
Store in refrigerator.

Nutrition Facts : Calories 1185.7, Fat 124.5, SaturatedFat 77.8, Cholesterol 325.4, Sodium 4211.5, Carbohydrate 20.7, Fiber 1.8, Sugar 14.7, Protein 3.6

CAROLINA BBQ GOLD SAUCE

Carolina BBQ Gold Sauce image

A slightly sweet, mustard-based barbecue sauce popular in South Carolina for use when grilling or roasting chicken and pork. Recipe is for a mild version - with an optional Hot version. If you like really browned chicken, start basting early; otherwise, baste frequently after the first 30 minutes of grilling. For crockpot BBQ, add 1 cup of sauce the crockpot with Boston butt, and cook until very tender. Remove and discard excess fat from pork. Chop or shred pork, place in buns, and serve with extra sauce.(serving=1/4 cup)

Provided by BeachGirl

Categories Sauces

Time 45m

Yield 1 quart, 16 serving(s)

Number Of Ingredients 18

Ingredients

2 cups apple cider vinegar
1 1/2 cups prepared mustard
1 (6 ounce) can tomato paste
1 1/2 cups Splenda granular or 1 1/2 cups granulated sugar
2 tablespoons molasses
1 cup water
1 teaspoon Worcestershire sauce
1 -2 teaspoon onion powder or 1/2 cup finely minced onion, sauteed
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon garlic powder
1/4-3/8 teaspoon cayenne pepper (optional)
1/2-3/4 teaspoon crushed red pepper flakes (optional)
2 -3 teaspoons louisianna hot sauce (optional)

Steps:

In saucepan, whisk together all dry ingredients.
Add mustard, tomato paste, and molasses.
Slowly add vinegar, whisking till blended.
Add water and whisk to blend.
Heat over medium-low heat till hot; lower to simmer and simmer 30-45 minutes.
Cool, then pour into glass bottle or other non-reactive container.
Refrigerate, if desired.
Our favorite way to use this sauce (1) poured over chopped pork on buns or (2) to baste bone-in chicken when grilling.
The sooner you baste, the more browned the chicken gets, and we like it browned and charred (not burned), so we baste early and frequently.

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