This version of the traditional South Carolina mustard barbecue sauce is jazzed up yellow mustard with some hot sauce, ketchup, and brown sugar or honey. Add extra honey or brown sugar (or a combination) if you like a sweeter sauce, and feel free to spice it up with some minced hot peppers.
Serve this mustard barbecue sauce it with your South Carolina-style pork barbecue or grilled pork or ham. Or use it as a spread for corned beef or ham sandwiches. It also makes a fabulous dip for fried chicken strips or nuggets.
The recipe is easily doubled for a crowd.
- 3/4 cup yellow mustard
- 1/3 cup cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce, such as Texas Pete or Frank's Red Hot
- 1 tablespoon ketchup
- 3 to 4 tablespoons brown sugar, packed, or honey (more if you like a sweeter flavor)
- 1/2 teaspoon freshly ground black pepper
- Combine the mustard with the remaining ingredients in a medium saucepan. Whisk to blend thoroughly.
- Bring the sauce to a simmer over medium heat, stirring frequently.
- Reduce the heat to low and simmer the sauce gently for about 20 to 25 minutes, or until it has reduced by about one-third.
- Transfer to a container or jar and cover tightly. Refrigerate for a few hours or overnight.
Makes 1 cup.
- Add 1 teaspoon of garlic powder to the sauce.
- Add 1 tablespoon of minced pickled jalapeno peppers to the sauce.