Georgia Grilling Sauce

Among traditional barbecue sauces—which we cover in detail in Smoke & Spice (Harvard Common Press, 1994)—the ones based on mustard often contribute more to grilled flavor than those that start with tomato or vinegar foundations. This blend has deep roots in Georgia, but we've modified the mix to make it a grilling sauce.

 

MAKES ABOUT 2 CUPS

 

¼	cup butter
1	medium onion, minced
¼	cup yellow ballpark mustard
¼	cup water
	Juice of 2 large lemons
2	tablespoons chili sauce (the ketchup-style sauce)
1	tablespoon white vinegar
¼	teaspoon cayenne pepper
¼	teaspoon salt, or more to taste

In a nonreactive saucepan, warm the butter over medium heat. Add the onion and sauté until translucent and very soft, about 5 to 7 minutes. Mix in the remaining ingredients, reduce the heat to low, and cook the mixture for 10 additional minutes. Use the sauce warm. It keeps, covered and refrigerated, for several weeks, but reheat before using.