Preparation Time: 30 minutes
Yield: 3 cups (750ml)
If we are talking BBQ, South Carolina share many of the same customs as North Carolina, with one important difference, mustard sauce. According to the South Carolina Barbecue Association, the influence of German immigrants are to thank for the introduction of mustard. They knew very well that mustard and pork go so well together, thinned with vinegar and added spices, it was a match made in heaven.
- 2 cups (500ml) yellow mustard - not dijon
- 2/3 cup (170ml) cider vinegar
- 3 tbsp (45ml) tomato paste
- 2 tsp (10ml) hot sauce *
- 3/4 cup (96g) sugar
- 2 tbsp (30ml) mustard powder
- 2 tsp (10ml) chicken bouillon concentrate
- 1 tsp (5ml) celery seed - ground
- 2 tsp (10ml) onion powder
- 2 tsp ( 10ml) garlic powder
- 2 tsp (10ml) kosher salt
- 1 tsp (5ml) black pepper - freshly and finely ground
* I recommend using Redwood Retreat Sauce, the smoky chipotles add a nice touch to this BBQ sauce.
- In a small saucepan measure and combine all the ingredients.
- On a stove top, over medium heat stir to blend thoroughly.
- Slowly bring to a simmer, while stirring, for 15 minutes.
- Pour the sauce in a lidded jar, will keep in the fridge for one month.
This punchy, zingy, sauce is made for anything pork, pulled pork, ribs, pork chops, any sausages, even hot dogs. Will give your next BBQ a real kick. Enjoy!