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Ingredients1 d 10 m servings 106 cals
Original recipe yields 16 servings (2 quarts)
- Stir mustard, honey, vinegar, ketchup, brown sugar, Worcestershire sauce, and hot pepper sauce together in a non-reactive bowl; pour into jars and seal tightly.
- Refrigerate sauce to let the flavors blend before using, at least 24 hours.
- Cook's Note:
- Store refrigerated in a tightly sealed jar for up to 2 weeks.
Per Serving: 106 calories; 1.1 g fat; 24.7 g carbohydrates; 1.3 g protein; 0 mg cholesterol; 365 mg sodium. Full nutrition
ReviewsRead all reviews 4
Very sweet and tangy - I think this will be great on grilled chicken!