3/4 cup olive oil
1/4 cup cider vinegar
1/4 cup sugar
About 1/4 cup Dijon mustard
1/8 cup Sriracha sauce
1/2 teaspoon ground ginger
1/2 teaspoon celery seed
1/2 tablespoons sea salt
1/4 teaspoon ground black pepper
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Willie Wagner, owner of Honky Tonk BBQ in Chicago, IL
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