Creole Looooove Sauce

My new favorite sauce is the creole honey-mustard sauce from the Dinosaur Bar B Que Cookbook, which I have mentioned is my go to on many days when cooking pork especially. This sauce is perfect for pork tenderloins, cut into medallions, or boneless chops, or when you let your pork go bad after three days and find out you only have chicken- chicken. My husband loves the spiciness of this sauce, and I love how easy it is to make. If I sauté the chicken or pork in a pan to cook, and make the sauce, we are eating in under 20 minutes. Nice.

Original Ingredient list from the Dinosaur BBQ Cookbook

2 Tablespoons butter
5 large garlic cloves
Pinch of kosher salt
1 cup of creole mustard, or spicy brown
1/2 cup white wine
1 cup mutha sauce (posted here), or other spicy barbecue sauce

My cooking, uses what I have, instead of running out to find the specific ingredients a recipe may call for, so I have made this from the exact recipe and also subbed water for wine, used oil for the butter, lessened the garlic. It still works.

The process:
Heat half the butter in a saucepan, add garlic to soften, not brown. Add mustard, wine, mutha sauce, honey, and creole seasoning. Turn heat to low and simmer 10 minutes. Done. Swirl in the additional butter, and now dredge your favorite cooked pork or chicken liberally!