Peach-Mustard BBQ Sauce

Peach? With mustard? What?! 

I know. It sounds crazy but this combination really works. I used it on pork chops the first night and it was delicious. Then, I had so much left over, I decided to marinade chicken in it a couple days later and throw that on the grill. Even better than the pork chops! Definitely a great way to change things up for the summer grillin' scene. 

Peach-Mustard BBQ Sauce
3 tablespoons unsalted butter
2 tablespoons minced onion
2 cloves garlic, minced
3 tablespoons cider vinegar
1/2 cup whole-grain mustard
1/4 cup Dijon mustard
3/4 cup peach jam or preserves
1 tablespoon bourbon (I left this out because I didn't have any on hand)
1/2 teaspoon kosher salt

Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.

Cook's Note: The bourbon is stirred in at the end--uncooked--to give a genuine jolt to the sauce. This Southern blend goes great with pork, but is also a good finisher for chicken, duck, or veal.

Yield: about 1 1/4 cups

Calorie Breakdown:

1050 calories total

52 calories per tablespoon*
*calories will vary depending on the two different specialty mustards you use. 

http://www.foodnetwork.com/recipes/food-network-kitchens/peach-mustard-p...