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South Carolina Mustard BBQ Sauce
Updated Oct. 11, 2023
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- Total Time
- 10 minutes, plus about 45 minutes’ cooling
- Prep Time
- 3 minutes
- Cook Time
- 6 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- ⅔cup grainy or Dijon-style mustard
- ⅔cup apple cider vinegar
- ⅔cup honey or dark brown sugar
- Kosher salt and freshly ground black pepper
Preparation
- Step 1
Combine the mustard, vinegar and honey in a small saucepan and whisk to mix. Bring to a simmer over medium and cook for 3 minutes, then let cool to room temperature for serving. Season to taste with salt and pepper.
- Step 2
Serve over sliced or chopped smoked chicken, pulled or grilled pork, grilled salmon and other seafood, and even whole roasted cauliflower. Sauce keeps, refrigerated, for up to 2 weeks.
Private Notes
Cooking Notes
I hhave always approached this sauce very differently. It mirrors version i had in black belt Georgia. I prefer brown or horseradish mustard, I usually add filipino pepper vinegar or homemade southern pepper vinegar. I have also made a smoothie of fermernted cayenne and garlic for it. (hot sauce and granulated garlic work in a pinch). Depending on mood I add dry chiles, salt and black pepper. No sugar. Bring to a simmer 20 minutes. Lasts for months.
He does note that grainy mustard is a deviation from traditional
This is a base mustard bbq sauce that you can play with in a number of ways -adding soy sauce, cayenne pepper or red pepper flakes, etc, but in the Low Country of coastal SC, I’ve never seen grain or Dijon mustard used. Still, it doesn’t mean it’s not worth trying. I live in Charleston and I play with my own mustard bbq sauce, e.g., adding a squeeze of ketchup, never had any complaints.
Simple and tasty!
Simple and tasty!
Simple, quick to make on the fly. Good for additional flavor to dull chicken breasts
This is a base mustard bbq sauce that you can play with in a number of ways -adding soy sauce, cayenne pepper or red pepper flakes, etc, but in the Low Country of coastal SC, I’ve never seen grain or Dijon mustard used. Still, it doesn’t mean it’s not worth trying. I live in Charleston and I play with my own mustard bbq sauce, e.g., adding a squeeze of ketchup, never had any complaints.
I want to make a big batch of this. Think I can keep it longer than 2 weeks?
I hhave always approached this sauce very differently. It mirrors version i had in black belt Georgia. I prefer brown or horseradish mustard, I usually add filipino pepper vinegar or homemade southern pepper vinegar. I have also made a smoothie of fermernted cayenne and garlic for it. (hot sauce and granulated garlic work in a pinch). Depending on mood I add dry chiles, salt and black pepper. No sugar. Bring to a simmer 20 minutes. Lasts for months.
Thank you, thank you, thank you! Barbecue sauce without a ton of sugar -- I hate super-sweet barbecue sauce.
He does note that grainy mustard is a deviation from traditional
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