I found this recipe while going through my late mother Johnetta Miller’s metal recipe file box.
It’s attributed to her mother, Roberta Solomon.
Grandmother SolomonI called her Granny grew up in Chattanooga, Tennessee.
Photo: Jerrelle Guy
The combination of brown sugar, mustard and vinegar gives this sauce a tangy and slightly sweet flavor.
This sauce pairs well with any baked or grilled chicken and pork dishes.
To enhance the sauce’s tanginess, a halved lemon would be added as the sauce cooked.
Read more:BBQ on the Move: How African American migrants popularized Southern barbecue.
Bring to a simmer over medium-high heat.
Reduce heat to maintain a simmer; cook, stirring occasionally, until thickened, about 30 minutes.
Remove and discard the lemon halves.
Let the sauce cool to room temperature before serving or storing.
To make ahead
Refrigerate for up to 5 days or freeze for up to 3 months.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
