Serves: 5
Total Calories: 79
Yield: 2 cups

1 cup apple cider vinegar
1/2 - 3/4 cup water
2/3 cup minced onion
1 garlic clove, crushed
1/2 teaspoon salt
1 teaspoon ground black pepper
1 - 2 teaspoon red pepper flakes
1 teaspoon sugar
1 bay leaf
2/3 teaspoon thyme
3 tablespoons peanut oil
2 - 3 teaspoons dry mustard
4 - 6 teaspoons cold water

Combine all ingredients except last 2 in a small stainless steel or enamel saucepan. Bring to a rapid boil, then simmer 5 minutes. Remove from heat. Dissolve mustard in cold water, then thin it out with some of the hot vinegar sauce. Stir mustard into sauce. Let cool, bottle, and store in refrigerator.


Fun Fact: On a bun or as an entrée, served up with coleslaw, hushpuppies, or baked beans . . . in the Tar Heel State, you’ll find BBQ any way you like it. BBQ is basic fare, and there is no question in North Carolina that it should be pit-cooked and always pork— chopped pork cooked slowly so the hickory flavor is just right. And the key ingredient is the sauce. The great debate in North Carolina is over what kind of sauce is best—Eastern Carolina BBQ features a vinegar-based sauce, while western North Carolinians use a tomato-based sauce. Which is better? Well that depends on which side of the state you happen to be in at the moment!

Nutritional Facts:

Serves: 5
Total Calories: 79
Calories from Fat: 72

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