½teaspoonground mustardor use prepared Dijon mustard
¼teaspoonsaltor more, to taste
⅛teaspoonground cloves
pinch ofcayenne pepperor more, to taste. I like to use around ⅛ teaspoon when I make it for myself. Start with a pinch -- you can always add more, but you can't take away! A pinch is approx. 1/16 of a teaspoon.
black pepperto taste
Instructions
Add all of the ingredients, except the salt and pepper, to a small saucepan on medium high heat until the mixture comes to a boil. Reduce the heat to low, and simmer, covered, for 30 minutes, stirring occasionally. I recommend NOT adjusting the flavors until you’ve pureed the sauce. The dates release most of their sweetness when you puree.
When your 30 minutes are up, remove the pan from the heat, then let the sauce cool for a few minutes before transferring to your blender, preferably a high speed blender. Blend until completely smooth.
At this point, the sauce may be ready to bottle and refrigerate. Taste it, and see if it needs any adjusting. This is where you’ll stir in salt and pepper, to taste. If you want it spicier, add another pinch or cayenne. For more smokiness, add more smoked paprika or liquid smoke. For more spice, add extra cloves. For sweetness, add a tablespoon or two of extra molasses or another couple of dates. If it does need anything adjusting, blend the sauce before you taste again. You can also add more water now, if you want a thinner sauce. Remember that the sauce will thicken slightly as it cools.
Video
Notes
Please do mince the garlic. I know that we are blending the sauce, but mincing allows it to release more flavor during the cooking process.You don't need a high speed blender to make this sauce, but the blending will go much faster with one. If you have a regular blender, just blend in 30-45 second spurts until the sauce is nice and smooth.Don't skip cooling the sauce before blending! Too-hot sauce in the blender can cause the top to fly off, sending scalding hot sauce all over the place. The sauce will keep for up to 3 weeks in an airtight container in the refrigerator.You can also freeze it for up to six months in a freezer-safe container. I like to freeze it in mason jars. Just make sure you leave an inch or so of head room, because the sauce expands when it freezes. Thaw overnight in the refrigerator, and blend again before using.