South Carolina Mustard BBQ Sauce南卡羅來納黃芥末BBQ醬

In the southern United States, there remains a great divide in opinions when it comes to what sauce to put on your BBQ. Depending on which part of the south you are in you will find sauces that are unique to that region. Some folks stand by ketchup based sauces while a different set of folks love their vinegar based sauces and will take their beliefs with them to the grave. Others feel equally as strong about mustard based sauces. I, on the other hand, sit right smackdab in the middle. I firmly believe that they are all awesome and their differences are what make them so equally appealing. While some of the store bought sauces can be good, nothing beats making it yourself and adjusting the flavors to meet your liking. It’s just the best way to go.

 

This South Carolina mustard BBQ sauce hits the taste buds in all the right spots. It’s tangy, a little sweet, and a little spicy. It goes well on pork sandwiches, ribs, grilled sausages, and chicken.

 

這次我就直接翻譯Adam的介紹了(因為我對BBQ醬一無所知),但這個土生土長的南方孩子對BBQ的執著,確實也讓我對這特有的文化開了眼界,你以為BBQ就是走粗飽豪邁的風格,事實上,從火侯、烤爐的牌子、炭到各種木材,通通都是學問阿。

在美國南方,當討論到品嘗BBQ要加什麼醬最對味時,通常會分為幾個流派,而且他們的見解都很獨到。其實就是根據不同的地區會有屬於它們獨特的醬料,有些人喜歡番茄醬基底的醬料,而另一群人則喜歡以醋為基底的醬料,也或者是對黃芥末情有獨鍾,但是不管他們相信哪個流派,都是至死不渝的挺下去;而我,則是不偏不倚的中間派,深深相信著每個派別都很獨特,所以才能各個如此突出。不過儘管店裡可以輕易買到的BBQ醬都很好吃,也不會比你親手做的更合自己的胃。

這個南卡羅來納黃芥末BBQ醬可說是味蕾的多重體驗,它香氣強烈,帶點甜與辣味,跟豬肉三明治、肋排、烤香腸與雞肉都是天作之合啦!

 

Yield- 3 cups

Prep time- 10 minutes

Ready in- 30-40 minutes

 

  •       1 onion, diced small
  •       3 cloves garlic, minced
  •       1 cup prepared yellow mustard
  •       3/4 cup vinegar
  •       1/4 cup water
  •       1 tsp Worcestershire sauce
  •       3/4 cup brown sugar
  •       1 tbsp chili powder
  •       1 tsp black pepper
  •       1 tsp cayenne
  •       1 1/2 tsp salt
  •       3 tbsp unsalted butter
  1.       Peel and mince garlic. Peel and diced the onion fairly small. Set aside.
  2.       Add mustard, vinegar, water, Worcestershire sauce in bowl. Stir to combine and set aside.
  3.       Combine brown sugar, chili powder, cayenne, black pepper, and salt. Set aside.
  4.       Heat 3 tablespoons of butter until hot. Add onion and garlic and cook until onions are translucent. About 5 minutes.
  5.       Once onions are translucent add mustard mixture and stir to combine. Then add brown sugar mixture and stir well to break up spices. Cook on low for about 15-20 minutes.
  6.       Let cool and add sauce to a blender and blend until smooth.
  7.       Put in a squeeze bottle and store in the fridge. The sauce will save for at least a month.

3 杯份量

10 分鐘事前準備

30-40 分鐘以內上桌

 

  •       1 顆洋蔥,切丁
  •       3 瓣蒜頭,切碎
  •       1 杯黃芥末
  •       3/4 杯醋
  •       1/4 杯水
  •       1 茶匙伍斯特醬
  •       3/4 杯黑糖
  •       1 餐匙辣椒粉
  •       1 茶匙黑胡椒
  •       1 茶匙cayenne辣椒
  •       1 1/2 茶匙鹽
  •       3 餐匙無鹽奶油
  1.      蒜頭與洋蔥剝皮切碎後先放置一旁。
  2.      在碗裡加入黃芥末、醋、水與伍斯特醬並攪拌均勻。
  3.      準備另一個碗,放入黑糖、辣椒粉、cayenne辣椒、黑胡椒、鹽混合均勻。
  4.      取三餐匙份量的奶油加熱,加入洋蔥、蒜煮至洋蔥變半透明(約五分鐘)。
  5.      當洋蔥變半透明狀,加入步驟2材料攪拌。接著放入步驟3材料繼續認真攪拌,直到所有食材與香料分布均勻,再轉至小火煮約15到20分鐘。
  6.     醬料放涼後倒入食物攪拌機,攪至醬料質地滑順為止。
  7.      放入醬料瓶後冷藏,可至少保存一個月。

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s