In South Carolina and Georgia, mustard-based sauces provide the strongest competition to vinegar mixtures.

1 cup white vinegar
3/4 cup prepared yellow mustard
1/2 medium onion, minced
1/3 cup water
1/4 cup tomato puree
1 tablespoon paprika
6 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1/2 teaspoon fresh-ground black pepper

Makes about 2 cups

Mix the ingredients in a saucepan and bring the liquid to a simmer. Reduce the heat to low and cook until the onions are tender and the mixture thickens, 20 to 25 minutes. Use the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks.

Posted by Mark B. to VegList

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