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Sal's Sassy Sauce 

Honey mustard hot sauce 
Rochester style

Stovetop
Makes 1 quart

Hot Bird!
A favorite from my years at the University of Rochester. "Sal's Birds" rivaled pizza as a late night meal. This is my best imitation of Sal's secret recipe sauce. Serve warmed sauce over fried chicken, seafood, grilled ribs, etc.
 
Sauce Ingredients
1 9 oz jar Yellow Mustard
1 cup Cider Vinegar
1 cup water
11/4 cups Sugar
1/2 cup Honey
3/4 cup Orange Juice (or 1 fresh Orange, sectioned)
1/2 teaspoon Dry Mustard Powder
11/2 Tablespoon Crushed Red Pepper
1 teaspoon Salt
1 teaspoon Black Pepper
1 Tablespoon Cornstarch dissolved in 1/4 cup water

Preparation
  1. In a 2 quart stockpot, blend mustard, water and vinegar.
  2. Stir in sugar until dissolved, add honey.
  3. Add orange (or juice).
  4. Stir in mustard powder, crushed red pepper, salt and pepper.
  5. Dissolve cornstarch in 1/4 cup water and add to pot.
  6. Heat slowly over low heat until sauce is thickened.
  7. Refrigerate overnight for flavors to develop.

Notes
Sal's Bird: Half chicken dredged in flour and deep fried. Dip in sauce and serve on white bread with macaroni salad on the side.
Sal's Gizzards: Boil chicken gizzards until very tender, bread and deep fry. Serve as above.
 
If you want the real thing, click on the picture above. It will take you to Sal's web site where you can order the sauce!
 
For authenicity:
  1. Deep fry the chicken for 25-30 minutes, drain and cool. Reheat in hot oil immediately before serving.
  2. Immerse the chicken in sauce to coat thorooughly.
  3. Use simple elbow macaroni salad, not premium quality. Garnish by sprinkling paprika.
  4. Use soft Wonderbread style white bread under the chicken.
  5. Serve on cheap paper plates.
  6. Serve between 10 PM and 2 AM.