Mop Failure

Failed Mop SauceI tried to make a mop sauce from scratch tonight. What should have been a simple sauce turned into a vinegar-heavy disaster. I’m not scared of sharing failure as well as success. One of you out there might know the key ingredient to making this work, so I’ve pasted the recipe below.

Tangy Mop Sauce (Round 1)
1 tsp Black Pepper
1/2 Tbs Paprika
1/2 tsp Cumin Powder
1 tsp Chili powder
1/8 tsp Nutmeg
1/8 tsp Kosher Salt
1/2 Tbs Bacon Fat
1/2 Medium Chopped onion
2 Cloves finely minced garlic
1 cup Beef Bouillon
1/8 cup Ketchup
1/8 cup apple cider vinegar
1 1/2 Tbs Worcestershire sauce
1 Tbs brown sugar
1 Bay Leaf

OnionI started by mixing all of the dry ingredients together and setting them aside. I then sautéed the onion in bacon fat that I ran through a strainer. Once the onions were nearly clear, I added garlic and let that cook for 3 minutes.

At this point, I added the liquids and remaining ingredients.  I stirred and simmered the sauce for 20 minutes, watching it darken as time passed. Now, the sauce should have been done, but it just seemed too acidic. My minor tweaks couldn’t save it. I let it cool, sampled it on the Sunday roast and was disappointed. I’ll live to make mop sauce another day.

What would you have done differently? Let me know.

Stay hungry,


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One Response to Mop Failure

  1. Justinator1 says:

    I’m seeing three different types of vinegar up there, which is probably what contributed to your issue. I would keep the Worcestershire sauce, but would probably substitute apple cider, or even apple juice, for the apple cider vinegar. It’ll give you the sweetness without the added vinegar. I’d also cut out the ketchup, most ketchups these days are more vinegar and water then anything else, so I’d probably substitute a small can of tomato paste, or chopped tomatoes (depending on desired consistency) with a teaspoon or so of sugar to off set the bitterness of the tomato. This will give you the tomato flavor you are looking for, while cutting out a large chunk of vinegar. Then, as you taste it, if you feel it needs a little more acid, a few extra shakes of Worcestshire, or Tabasco sauce should sort you out nicely.

    Also, I’d probably put another 1/2 tbsp of brown sugar in, but then I like things just a touch sweet.

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