Photo: Ernest Porzi
Mustard and Rosemary Barbecue Sauce
10 ingredients
openrecipes
Mustard has an affinity for grilled poultry, seafood and even pork chops. Here, whole-grain mustard provides the main flavor, but it is mellowed by Dijon mustard and accented by rosemary, white wine, green onion and garlic. This sauce goes together quickly, can be easily doubled and keeps well in the refrigerator. To prevent foods from scorching, apply the sauce only during the last 10 minutes of grilling. If the sauce is in direct contact with the heat for longer, it may burn.
Estimated Nutrition (whole recipe, rough)
268
Calories
2g
Protein
14g
Fat
31g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 fresh rosemary sprigs, each 3 inches long
- 2 lemons
- 1 green onion
- 2 garlic cloves
- 1/2 cup Dijon mustard
- 1/2 cup whole-grain mustard
- 1/4 cup dry white wine, such as Sauvignon Blanc
- 1/4 cup extra-virgin olive oil
- 2 Tbs. firmly packed light brown sugar
- 1/2 tsp. red pepper flakes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes