This sauce from South Carolina is traditionally made with yellow mustard, but you can also try it with Dijon. Make it the day before to allow the flavours to develop.
Makes about 400ml/1¾ cups
3 tablespoons butter
200g/7oz Dijon or yellow mustard
100g/½ cup brown sugar
50ml/3½ tablespoons cider vinegar
2 tablespoons tomato ketchup
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce or chipotle sauce, or more to taste
1 teaspoon freshly ground black pepper
Melt the butter in a pan over a gentle heat, add the remaining ingredients, mix well until well combined and the sugar has dissolved, then remove from the heat and leave to cool.
This will keep, refrigerated, for at least a week.