GOLD SAUCE
makes 17 fl oz · total 12h 40m · tested

A sweet and tangy mustard-based sauce. The recipe relies on a very
specific gentle heating process and an overnight rest in the fridge to
allow the sharp vinegar and smoke flavors to mellow out and blend.

INGREDIENTS
  -- The Wet Base --
      240 g   prepared yellow mustard
      112 g   honey
       90 g   apple cider vinegar
       32 g   tomato paste
        5 g   Taco Bell taco sauce
      0.5 g   liquid smoke (approx 9 drops)
  -- The Dry Ingredients --
       55 g   brown sugar
        3 g   table salt
        3 g   granulated garlic
      1.5 g   paprika
        1 g   ground black pepper

STEPS
  Cook
    1. Place all ingredients into a small saucepan and whisk thoroughly
       until uniform.
    2. Place the saucepan over medium-low heat. Stir occasionally until
       the sauce reaches a bare simmer (just a few small bubbles gently
       breaking the surface). Do not let it come to a rolling boil, or
       the mustard can turn bitter and the sugars can scorch.
    3. Once it hits that gentle simmer, let it cook for 4 to 5 minutes,
       whisking frequently, until the brown sugar is entirely dissolved
       and the sauce is perfectly smooth.
  Cool & Bottle
    1. Remove the saucepan from the heat and let it cool completely
       (about 30 minutes).
    2. Once cooled, pour it directly into your 17-ounce bottle.
    3. Refrigerate it overnight. The time in the fridge is critical for
       the sharp vinegar and smoke to mellow out into its signature
       sweet-tangy fast-food profile.

EQUIPMENT
  Small saucepan, whisk, 17-ounce bottle.

FOOD SAFETY
  Store refrigerated.

STORAGE
  Keep in an airtight bottle in the fridge.

LICENSE
  CC BY 4.0: share and adapt freely, credit longproof and link to
  https://longproof.duckdns.org/recipes/gold-sauce.txt
  https://creativecommons.org/licenses/by/4.0/