How to Make Maple-Mustard Barbeque Sauce
- Annie B. Bond
- February 21, 2000
- 3:58 pm
The Maine Maple Producers Association devised this recipe to inspire people to use maple syrup at meals other than breakfast. Simple, yummy, and makes enough for one chicken or pork tenderloin, or one batch of burgers — and it works as well on veggie burgers as on meat burgers.
Try this recipe designed by experts, plus some basting safety tips.
1/3 cup pure maple syrup
2 tablespoons Dijon mustard, or other strong mustard
Juice of 1 medium lemon (about 2 tablespoons)
1 clove of garlic, crushed through a press
1 teaspoon cracked black pepper
½ teaspoon dried thyme leaves, crushed
1/3 cup peanut oil, or other mild oil
1. Whisk together the maple syrup, mustard, lemon juice, garlic, pepper, and thyme in a medium-sized bowl.
2. Slowly whisk in the oil to emulsify the sauce. Refrigerate, tightly covered, for up to several weeks.
Yield: ¾ cup
Don’t reuse marinade or sauce used on raw meat, poultry, or seafood unless it’s boiled first to destroy any bacteria. If you’re brushing sauce on food while it’s grilling, don’t do so during the last 5 minutes of cooking time. These food safety practices are recommended by the U.S. Department of Agriculture.
Adapted from Maple Syrup Cookbook, by Ken Haedrich. (Copyright (c) 2001 by Ken Haedrich. Reprinted by permissionj of Storey Books, 2001.
Adapted from Maple Syrup Cookbook, by Ken Haedrich (Storey Books, 2001.
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