(I generally eyeball all of the ingredients, so the measurements I have listed below are approximations. It should be fairly close, but I recommend that you taste frequently and use your own judgment.)
- 1-1/2 cups yellow mustard (I use French’s.)
- 3/8 to 1/2 cup spicy brown mustard (I use French’s or Gulden’s.)
- 3/4 to 1 cup honey
- 1/4 cup white vinegar
- 1 to 2 tablespoons Sriracha (The only brand I’ve ever seen is Tuong ot Sriracha, but in case there are others, I recommend this one.)
- 1 tablespoon coarsely ground black pepper
- Add yellow mustard, brown mustard, and honey together in a mixing bowl.
- Add half of the white vinegar; whisk. Continue adding vinegar until the mixture will pour easily and desired blend of tangy and sweet is achieved.
- Sprinkle in black pepper; whisk. (This one is really tough to verbalize. When I add black pepper, I am generally looking to see pepper about every 1/2- to 3/4-inch within the sauce.)
- Add Sriracha to taste. (If you’ve never used Sriracha before, it has a kind of sneaky heat to it. Add a little, and you’ll really only notice the flavor. As you add more, it seems to have a cumulative effect, so it can get really hot pretty quickly. I recommend you use 1 tablespoon first and taste it. After that, if you want more heat or flavor, I recommend you continue adding in teaspoon increments and taste after mixing.)