Categories: Condiments/Sauces

Ingredients

• 2 cups apple cider vinegar
• 1 small red onion, quartered
• 1 large garlic clove, smashed
• 1 chipotle in adobo sauce, plus 1 tbsp. sauce from the can
• 3 tbsp bourbon
• 1 tsp coriander seeds
• 1/2 tsp smoked paprika
• 1 cup Bertman Ball Park mustard or other brown stadium-style mustard
• 1/2 cup yellow mustard
• 1/4 cup pure maple syrup
• 1 tbsp. soy sauce
• 2 tsp kosher salt
• 1 1/2 tsp black pepper

Directions

1. In a medium saucepan, combine the vinegar, red onion, garlic, chipotle in adobo, bourbon, coriander seeds and paprika. Bring to a gentle boil over medium-high heat, then reduce the heat to medium low and simmer until the flavors come together, about 10 minutes.

2. Meanwhile, in a medium bowl, whisk together the adobo sauce, brown and yellow mustards, maple syrup, soy sauce, salt and pepper. Strain the vinegar mixture through a fine-mesh sieve into the mustard mixture (discard the solids) and whisk until smooth and combined.

3. Use immediately or store in the fridge for up to 1 month.

Email to a friend | Print this recipe | Back