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Mustard Base Barbecue Sauce

A quick mustard-based barbecue sauce made with margarine, vinegar, mayonnaise, ketchup, mustard, sugar, and seasonings.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Sauce and ketchup match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Mustard Base Barbecue Sauce

yield: 1 cup

Ingredients

Directions

  1. Melt margarine in a pan, then add mayonnaise and stir until liquefied.

  2. Add mustard, ketchup, and sugar, stirring until dissolved.

  3. Add vinegar, hot pepper sauce, salt, pepper, and garlic; heat thoroughly.

Nutrition, whole recipe (rough)

267Calories
8 gProtein
17 gFat
21 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Vinegar1 tbsp (15ml) distilled3
Mustard1 tsp (5g) yellow3
Salt1 tsp (6g)0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sauce + ketchuptop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Mustard + garlictop 6% of all pairs
    Smell alikestrong
    Cooked together4,053 recipes

    Shared aroma: linalool (floral, citrus).

  3. Vinegar + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pepper + garlictop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Ketchup + sugartop 8% of all pairs
    Smell alikestrong
    Cooked together260 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mustard
Provides the main sharp, tangy flavour that defines the sauce.
Dark brown sugar
Adds sweetness and a molasses note that balances the sharpness of the mustard and vinegar.
Mayonnaise
Adds richness and body, helping the sauce become smooth and creamy.
Margarine
Adds fat that melts first, giving the sauce a smooth, rich base.
Vinegar
Adds acidity that brightens the flavour and cuts the sweetness.

The step that matters

Stir the mayonnaise until fully liquefied before adding the mustard. Mayonnaise is an emulsion that can separate or turn greasy if overheated. Melting it gently in the fat and stirring until smooth keeps the sauce creamy, and the sugar and mustard dissolve more evenly once it is fully blended.

Swap the garlic

How well each one fits the dish's main ingredients (vinegar, pepper, sauce, mustard, ketchup, sugar):

  1. Capersfits better
  2. Tarragonfits better
  3. Allspicefits better
  4. Garlicthe original

Fit is the average pairing score against vinegar, pepper, sauce, mustard, ketchup, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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