Wednesday, November 08, 2006


What started the whole sauce thing for me was my affinity for making both honey mustard and hot mustard dipping sauces for the holiday parties we have every year.

These sauces were huge hits. From there it was why don't we quit our day jobs and take on Stonewall Kitchens!

Well it has not happened yet but one never knows.

While I was in NY this week a friend of mine commente
d that lately the blog was more "Stuff then Sauces'. So this post goes out to him-

Hot Mustard Sauce-

1/4 cup Yellow Mustard
2 tablespoons white wine vinegar
1 tablespoon sugar
1 teaspoon dry mustard
1 tablespoon cayenne pepper

1 tablespoon of water (or so)

Mix the dry mustard with the white wine vinegar and water until a paste is created.
Add the remaining ingredients.
You can mix more of the dry mustard mix and add it to the remaining amount to taste

After the compound butter, I have decided not to include any photos of sauces like this. The key I have found with any sauce is to start with a base and then adjust according to taste or mood. More importantly what do those little hot dogs hold up well to?


wheresmymind said... there anything that isn't artificial in those 'pigs in blankets'? lol

B said...

all the artificial stuff is what makes them sooooo good