| 4 cups yellow mustard (two 20-ounce bottles of French's mustard should do the trick) |
2/3 cup |
$2.69 per 8 ounces
|
$1.97 |
| 8 ounces of beer (less for thicker sauce, more for thinner sauce) |
1 1/3 oz |
$0.10 per fluid ounce
|
$0.13 |
| ½ cup apple cider vinegar |
1 tablespoon |
$4.29 per quart
|
$0.09 |
| 8 tablespoons brown sugar |
1 tablespoon |
$2.79 per 2 pounds
|
$0.06 |
| 1/2 cup tomato puree |
1 tablespoon |
$1.29 per 6 ounces
|
$0.16 |
| 2 teaspoon Worcestershire sauce |
1/3 teaspoon |
$5.29 per 10 fluid ounces
|
$0.03 |
| 1 tablespoon cayenne |
1/2 teaspoon |
$3.65 per 3 ounces
|
$0.04 |
| 1 tablespoon fresh cracked black pepper |
1/2 teaspoon |
$2.19 per pound
|
$0.01 |
| 2 teaspoons salt |
1/3 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1 1/2 teaspoons garlic powder |
1/4 teaspoon |
$2.99 per 3 ounces
|
$0.02 |
| Total per Serving |
$2.51 |
| Total Recipe |
$15.07 |
Suggestions?