- 3/4 cup yellow mustard
- 1/2 cup sugar
- 1/4 brown sugar
- 1 cup cider vinegar
- 1/4 cup water
- 1 teaspoon hot paprika
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon ground black pepper
- 3/4 teaspoon coarse sea or kosher salt
Combine ingredients in a medium saucepan. Bring to a boil; reduce heat and simmer for 10 minutes. Sauce can be used immediately or refrigerated for up to 1 month.
If you plan to use this sauce as a marinade, be sure to cool it in the refrigerator before adding the meat.
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