South Texas Mustard Barbecue Sauce

Production identity

Target finished yield

5 kg · approximately 142.857 portions at 35 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 100.0% (5 kg declared primary input → 5 kg finished target)

Total formula input

5 kg before trim, evaporation, absorption or transfer loss

Time

20 min active · 45 min total

Equipment

6 L nonreactive saucepan · whisk · scale

U.S. major allergens intentionally present

None intentionally declared in the formula; supplier labels and cross-contact still require verification.

Additional sensitivity note

None listed.

Holding / service

Refrigerate at 41°F / 5°C or below; bring only small service quantities to the line.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Whisk mustard and vinegar until completely uniform before adding sweeteners; this prevents dense sugar pockets from scorching.

2. Add brown sugar, honey, water and seasoning and warm gently only enough to dissolve and integrate.

3. Simmer briefly without hard reduction; the target is a pourable mustard sauce rather than a candy-like glaze.

4. Cool a tasting spoonful before final adjustment because heat suppresses perceived mustard bite and acidity.

5. Weigh to the 5 kg formula, document any water correction and cool promptly for refrigerated storage.

Working numbers

• Finished yield: 5.0 kg
• Mustard represents 52% of finished formula
• Warm integration only; avoid unnecessary concentration
• Use chilled tasting sample for final balance

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Bright mustard aroma, clean vinegar snap, moderate sweetness and pepper warmth, fluid enough for brushing or service bottles.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.