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Thread: Simple South Carolina Mustard Sauce

  1. #1
    Moderator Chris Allingham's Avatar
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    Simple South Carolina Mustard Sauce

    1-1/2 cups yellow mustard
    1/2 cup apple cider vinegar
    6 Tablespoons brown sugar
    2 Tablespoons ketchup
    2 teaspoons hot sauce, e.g. Red Rooster Louisiana Hot Sauce
    2 teaspoons Worcestershire sauce
    1 teaspoon ground black pepper

    Combine all ingredients. No heating necessary.

  2. #2
    TVWBB Hall of Fame Clint's Avatar
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    Good stuff. I'm resisting the urge to add anything hot to it.

  3. #3
    TVWBB Emerald Member Len Dennis's Avatar
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    Quote Originally Posted by Clint View Post
    Good stuff. I'm resisting the urge to add anything hot to it.
    Did you dry any of your ghosts? For the amount of liquid shown in the recipe, I'd delete Frank's/any hot sauce (although you might lose some flavour) and the black pepper and sub in <1/4t of dried ghosts. Maybe start with 1/8t and go up from there.

    I made a 5.5 lb lasagna the other day and subbed in 1/2t of dried habs for 1t of black pepper. I noticed the smidge of heat and it was nice. Lorraine doesn't like hot (spice) anything and absolutely raved about the lasagna (she didn't know I subbed in the habs: go figger--and I'm not going to tell her either ).
    Last edited by Len Dennis; 10-29-2017 at 09:09 AM.
    So many recipes, so little time
    : Genesis gas grill 18.5" WSM Maverick ET-732 :

  4. #4
    TVWBB Wizard Rusty James's Avatar
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    Thanks for posting, Chris!

    I'm a huge fan of Sticky Fingers mustard sauce, and it'll be interesting to see how your recipe compares to it.
    18.5", 18.5", 14.5", & Royal Oak Lump / Briquettes

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