Here's a few variations -
Carolina Mustard Sauce
3/4 cup yellow mustard
3/4 cup red wine vinegar
1/4 cup sugar
1 1/2 Tbsp butter
2 tsp salt
1/2 tsp Worcestershire sauce
1 1/4 tsp ground black pepper
1/2 tsp Tabasco sauce
In a medium saucepan, combine ingredients, stirring to blend. Over low heat, simmer 30 minutes. Let stand at room temperature 1 hour before using.
Danny Gaulden’s Mustard Glaze
1/3 cup brown sugar
1/3 cup yellow mustard
1/4 cup to 1/3 cup apple cider vinegar.
Mix the following ingredients together in a saucepan and heat until it simmers. Let it sit until the ribs or pork butt are ready to baste. You can substitute beer for the vinegar if you wish. NOTES : This is Danny’s famous rib and pork glaze.
David Boyd’s Carolina Mustard Sauce
1/4 cup Dijon must.
1/4 cup whole seed must.
1/4 cup hot German must.
1/4 cup white vinegar
1/4 cup olive oil
1/2 cup unsweetened apple juice
1/2 a lemon juice
1 shallot diced
black pepper to taste
Combine ingredients in a bowl and whisk to emulsify. Marinate chicken for about 3 hours you can mix and match other herbs to your own taste.
Don Martin’s Yellow Sauce
4 cups cider vinegar
1/4 cup honey
2 Tbsp yellow mustard
4 Tbsp brown sugar
4 tsp salt
2 tsp coarse ground black pepper
4 tsp red pepper flakes
Heat 30 min. I heat this up also before putting it on the pork.
Dr. Barbecue’s Carolina Mustard Sauce
3/4 cup yellow mustard
3/4 cup red wine vinegar
1/4 cup sugar
1 1/2 Tbsp butter or margarine
2 tsp salt
1/2 Tbsp Worcestershire sauce
1 1/4 tsp ground black pepper
1/2 tsp Tabasco sauce
In a medium saucepan, combine ingredients, stirring to blend. Over low heat, simmer 30 minutes. Let stand at room temperature 1 hour before serving. Refrigerate unused sauce up to several weeks. Serving Ideas : As a baste or table sauce with pork or chicken.
Mid-South Carolina Mustard Sauce
1 cup cider vinegar
6 Tbsp Dijon mustard
2 Tbsp maple syrup or honey
4 tsp Worcestershire sauce
1 tsp hot red pepper sauce (Texas Pete or Tabasco)
1 cup vegetable oil
2 tsp salt
1 dash ground black pepper
Mix all ingredients, including pepper to taste, in medium bowl. The pulled pork tossed in this mustard sauce was the hands-down favorite at a recent party. Though we prefer the flavor of Dijon mustard in this sauce, feel free to substitute other mustards to suit your taste.
Mustard-Based Central South Carolina BBQ Sauce
3 Tbsp peanut oil
2 Tbsp honey
2 cloves garlic — minced
1 Tbsp brown sugar
1 onion — minced
2 tsp dry mustard
1/2 cup catsup
1 tsp ginger
1/3 cup apple cider vinegar
1 pinch salt
2 Tbsp lemon juice
Combine ingredients and set aside. Grill meat (do not add anything). During the last 4-10 minutes baste with this sauce. Boil the remaining sauce and spoon 2 Tbsp’s onto each plate, adding the meat portion.
Mustard Vinegar Based BBQ Sauce
2 cups apple cider vinegar
1 cup yellow mustard
1 1/2 tsp black pepper — fine ground, light
1 Tbsp Worcestershire sauce
1 cup brown sugar
1/2 tsp cayenne pepper
1/2 tsp salt
1 tsp Tabasco sauce
Mix and use as a mop or as finishing sauce. Use on pork and hams. Author noted sauce gets better with age.
