Ingredients
- 240 ml yellow mustard
- 120 ml apple cider vinegar
- 120 ml Québec maple syrup
- 30 ml Worcestershire sauce
- 1 tsp smoked paprika
- 1/2 tsp cayenne
- 1/2 tsp black pepper
- 1/2 tsp salt
Method
- Whisk all ingredients in a saucepan.
- Bring just to a gentle simmer over medium-low heat.
- Cook for 12 minutes, stirring often, until glossy and slightly thickened.
- Cool 10 minutes and refrigerate before serving with pork, chicken, or sausages.
Conversion and rationale
Original sweetener (classic version): 100 g brown sugar
Conversion used: Replace the brown sugar with 120 ml maple syrup; the vinegar is reduced by 30 ml to balance the syrup's liquid.
Why Quebec maple syrup: Maple gives the mustard sauce a rounded caramel note while preserving its sharp Carolina character. It also highlights a local Québec product without requiring refined sugar.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →