The United Steaks

When it comes to pork (grilled or BBQ), there is barbecue sauce and then there is Georgia Mustard - commonly used in the Appalachians and southeastern states, but not as popular throughout the rest of the country. It goes very well with just about any kind of sausage, as well as pulled-pork sandwiches, ribs and as a glaze for ham.

For the Fourth of July, I was searching for a Georgia Mustard sauce to compliment the usual condiments. I found one recipe at LifeScript, and built upon it for my sauce:

Ingredients
1/2 cup Mustard (stay simple, I used French’s Yellow)
3/4 cup Honey
1/4 cup Distilled White Vinegar
1/2 tablespoon Kosher Salt (or 1/4 tablespoon table salt)
1 teaspoon Pepper
1/2 Medium White or Red Onion diced (about a cup)
few dashes Hot Sauce to taste

Cooking Instructions
Combine the mustard, honey, and vinegar in a saucepan over medium heat and whisk until smooth. Add the salt, pepper, onion and hot sauce. Simmer for 5-10 minutes, stirring occasionally. Let cool before serving.