Garlic Mustard Seed BBQ Sauce

Name: Garlic Mustard Seed BBQ Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (200 ml)
Cuisine: American
Ingredients: about ½ onion (20 g) Onion; about ½ clove (0.5 g) Garlic; about ⅛ tsp (0.8 g) Salt; 1 tsp (4 g) Brown Sugar; about ¼ tsp (1 ml) Cider Vinegar; about ⅛ tsp (0 ml) Worcester; about ⅛ tsp (0.2 g) Cayenne; about ⅛ tsp (0.2 g) Paprika; about ¼ tsp (0.5 g) Pepper; ¼ tsp (0.6 g) Cumin; 2 g Mustard Seed; about ¾ tsp (3 ml) Molasses; ½ tsp (2 ml) Honey; about ½ tsp (3 ml) Maple Syrup; about ⅔ cup (150 ml) Ketchup

Independent adaptation of a publicly published Grégory Marchand recipe. Not affiliated with, sponsored by, or endorsed by Grégory Marchand.

BBQ SAUCE · PULLED PORK & RIBS & BURGERS

A bbq sauce for pulled pork & ribs & burgers.

Marchand's garlic mustard seed BBQ sauce.

On the jar

MUSTARD BBQ

Method: stove
Yield: about ¾ cup
Ingredients: 15

Stove sauce. Cook from the recipe

Ratio

Cider Vinegar 1 mlWorcester 0 mlMolasses 3 mlHoney 2 mlMaple Syrup 3 mlKetchup 150 ml

Ingredients

Onionabout ½ onion (20 g)
Garlicabout ½ clove (0.5 g)
Saltabout ⅛ tsp (0.8 g)
Brown Sugar1 tsp (4 g)
Cider Vinegarabout ¼ tsp (1 ml)
Worcesterabout ⅛ tsp (0 ml)
Cayenneabout ⅛ tsp (0.2 g)
Paprikaabout ⅛ tsp (0.2 g)
Pepperabout ¼ tsp (0.5 g)
Cumin¼ tsp (0.6 g)
Mustard Seed2 g
Molassesabout ¾ tsp (3 ml)
Honey½ tsp (2 ml)
Maple Syrupabout ½ tsp (3 ml)
Ketchupabout ⅔ cup (150 ml)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Garlic Mustard Seed BBQ Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 5 national awards

Alabama White SauceNATIONAL AWARD WINNEROn the jar: ALABAMA
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Chile Powder BBQ SauceNATIONAL AWARD WINNEROn the jar: REGULAR
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Nantes-born chef who cooked in London and New York kitchens before opening Frenchie in Paris, which holds a Michelin star.

Originally published as Frenchie Barbecue Sauce.

Adapted from a Grégory Marchand recipe (Frenchie (Éditions Alain Ducasse) / Académie du Goût).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Frenchie (Éditions Alain Ducasse) / Académie du Goût (published as “Frenchie Barbecue Sauce”). Full citation lives in Provenance.

Companion jar