A tangy and slightly spicy mustard-based barbecue glaze, perfect for basting or as a dipping sauce.
Combine the mustard, white sugar, brown sugar, cider vinegar, chili powder, black pepper, white pepper, cayenne pepper, and hot sauce in a saucepan.
Stir continuously to ensure the sugars dissolve evenly.
Bring the mixture to a gentle simmer over medium heat and cook for 10 minutes.
Keep an eye on the heat to prevent the sauce from boiling over.
Remove the saucepan from the heat and stir in the soy sauce and butter until fully incorporated.
Adding the butter off the heat ensures a smooth and glossy finish.
Allow the sauce to cool slightly before using it as a baste or serving as a condiment.
The sauce thickens as it cools, so let it rest for a few minutes.
