After a well-publicized run on this year’s season of Food Network Star, local food blogger and radio host Jay Ducote is on fire in the local culinary scene.
225 Dine reports that with the boost from his Bite and Booze following, Ducote successfully launched Jay D’s Louisiana Barbecue Sauce and Blanc du Bois wine this year, with his sauce now on the shelves of roughly 30 retailers in the Baton Rouge area.
The newest product in the line aims to bring something a little tangier to complement Ducote’s signature sauce: Jay D’s Louisiana Molasses Mustard. A Cajun take on the more traditional honey mustard, Ducote’s recipe combines mustard and local cane syrup with hot sauce in a delicate balance to bring tangy sweetness with a touch of heat.
The mustard originated during Ducote’s time on Food Network Star—namely the “Big Jay’s Cajun Burger” that Ducote prepared for one challenge, paired with potato chips and a molasses mustard dipping sauce on the side. What began as a quick sauce in the heat of the moment has now become the newest addition to Ducote’s product line, one he hopes will become a fixture in Louisiana kitchens.
“It works great as a marinade, sandwich condiment, salad dressing, dipping sauce and more. It goes especially great with chicken and pork,” Ducote says. “It can be used anywhere that honey mustard or a South Carolina mustard-based barbecue sauce would make sense.”
The mustard will be followed quickly with the widespread launch of Jay D’s Sweet & Spicy Barbecue Rub. The blend of brown sugar, paprika, garlic, onion, salt and spices has previously been available only at Red Stick Spice Company, but Ducote plans to expand distribution.
Also seeing expanded distribution is Ducote’s first product, the barbecue sauce.
“In 2016, we’re going to see a lot of growth of having [the sauce] available more throughout the state of Louisiana,” he says. “We have it in the Baton Rouge market, and we’re already starting to get into the North Shore and New Orleans a little bit, but I think that’s really gonna grow a whole lot as well.”