Cleveland BBQ sauce
Because ketchup is made in Pittsburgh, we would never serve a tomato-based sauce in Cleveland. Cleveland’s known for its mustard, and I wanted to use that as the base of our sauce. But instead of the classic, Carolina, yellow-mustard BBQ sauce, I’m using Cleveland’s famous brown mustard, Bertman’s. - Michael Symon
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 2 teaspoons kosher salt
- 1/2 teaspoon paprika
- 1 tablespoon soy sauce
- 1 1/2 teaspoons freshly ground black pepper
- 1/2 cup yellow mustard
- 3 tablespoons bourbon
- 2 cups apple cider vinegar
- 1 small red onion (peeled and quartered)
- 1 large clove garlic (peeled and smashed)
- 1 chipotle in adobo (plus 1 tablespoon of puree)
- 1 teaspoon toasted coriander seeds
- 1 cup spicy brown mustard
- 5 tablespoons pure maple syrup
- Carbohydrate 86.4681250083529 g
- Cholesterol 0 mg
- Fat 15.6795650147348 g
- Fiber 17.1844498591196 g
- Protein 22.925205027854 g
- Saturated Fat 1.05876000096699 g
- Serving Size 1 1 Recipe (1220g)
- Sodium 6654.069203961 mg
- Sugar 69.2836751492333 g
- Trans Fat 0.920310001099755 g
- Calories 703 calories
step-by-step directions step-by-step directions In a medium sauce pan, combine the vinegar, red onion, garlic, chipotle pepper, bourbon, coriander and paprika. Bring the mixture to a boil, then reduce to a simmer. Simmer for 10 minutes and strain into a mixing bowl. Whisk in the remaining chipotle in adobo puree, mustards, maple syrup, soy sauce, salt and pepper. Remove from heat and set aside to cool. Cover and chill until ready to use.
