I'd like to share some secrets I discovered while in the United States researching regional cuisines. While in the wild west, I learnt the art of barbecue saucing. Try this sure-fire hit, designed to be splashed generously over your mixed grills.
1 cup Dijon mustard
½ balsamic vinegar
¼ cup honey
2 tbsp lemon juice
1 tbsp green peppercorns, crushed
1 tbsp pink peppercorns, crushed
1 tsp sea salt
Simply combine all the ingredients into a small, heavy-based pot and simmer on a medium to low heat for at least 10 minutes.
This removes the rawness of the combined flavours. Preferably, make them the day before the big barbie.
The sauce will refrigerate well in an airtight jar.
Makes 2 cups