Ingredients
Method
- Prep. Mix the wet ingredients together in a bowl.
- If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly.
- Cook. Simmer for 10 minutes to pasteurize it.
- Serve. Pour into a clean jar and use as you would any BBQ sauce. Store remaining sauce in the fridge. Leftovers will keep in the fridge for months.
Notes
About the mustard. To be authentic, use yellow ballpark style mustard, not Dijon. Besides, it just doesn't taste right with Dijon.
About the tomato paste. You can substitute ketchup if you wish.About the chicken bouillon. What we are looking for here is a chicken concentrate so chicken stock won't do. But there are cubes of bouillon, jars of bouillon granules, jars of bouillon paste, and jars of chicken soup stock, all of which will do the job.
About the bouillon granules. If you wish to use bouillon cubes substitute 1 cube for 1 teaspoon.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.