Brian’s Sauce: Southeast Spicy Mustard

Southeast Spicy Mustard

  • Difficulty: moderate
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Recommended by Brian


  • 1-1/2 cups homemade mustard
  • 1/2 cup brown sugar
  • 3/4 cup apple cider vinegar
  • 3/4 cup homebrewed pale ale or Stone Pale Ale 2.0
  • 1-1/2 tbsp Three Amigos Pepper Flakes
  • 1/2 tsp cayenne pepper
  • 1 1/2 tsp Worcestershire sauce
  • 2 tbsp spicy compound butter
  • 1-1/2 tsp liquid smoke
  • 1 tbsp home fermented hot sauce


  1. Prepare your base.
  2. Combine Homemade Mustard, Brown Sugar, Apple Cider Vinegar, and Homemade Pale Ale (looking to add some bitterness) into a non-reactive saucepan (stainless steel works well if you have it) and let simmer for 10 minutes. Make sure to continuously stir and not boil or overheat the base because the mustard burns a lot easier than a tomato based recipe.
  3. Season your sauce.
  4. Add Homemade Three Amigos Pepper Flakes and Cayenne Pepper seasonings to your sauce as directed above or to your personal taste. Again, let simmer for 10 minutes, continuously stir and make sure not to boil or overheat.
  5. Adjust and blend your sauce.
  6. Touch up your sauce with the Worcestershire Sauce, Liquid Smoke, and Home Fermented Hot Sauce of your choice until it is just right, to your taste.
  7. Package your sauce
  8. I like to use a wide mouth jar or squeeze bottle when packaging this sauce as opposed to the 5 oz Woozy Bottles simply because this sauce can get pretty thick. This sauce should last a good number of months in the fridge or even longer if you freeze it for storage. If you would like, you can add potassium sorbate or sodium benzoate  to the mix for some extra shelf life.

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