In the U.S. there are a handful of regional barbecue influences, and one of them is the Carolinas. The central portion of South Carolina is known for their mustard-based sauces. This is my interpretation of a South Carolina mustard sauce.
As the name implies, this is a bold sauce, but it's not an in-your-face blast of mustard and heat. Instead, I'd like to think that it's refined, mellow, but yet it lets its roots shine. Think of it as a down home sauce in its best Sunday
overalls. It really is magic on pork.
I served this to a bunch of guys at a church retreat to good reviews. My girls also like it, which is a testament to it not being too bold.
Ingredients
1/4 cup Spicy brown mustard (I used French's)
1/4 cup Prepared yellow mustard (also French's)
1/3 cup Apple cider vinegar
1/3 cup Apple sauce, unsweetened
1/4 cup Honey
3 Tbsp Molasses, unsulphered
1 Tbsp Worcestershire sauce
1 tsp Black pepper, ground fresh
1/2 tsp Garlic salt
1/2 tsp Granulated onion (not "powder")
1/4 tsp Ground chipotle
1/2 tsp Ground paprika
1/8 tsp Ground cinnamon
Method
Combine all of the ingredients in a mixing bowl and whisk to combine. Blend with a immersion/stick blender.
Cover and refrigerate for up to a month.
Makes about 2 cups
I served this to a bunch of guys at a church retreat to good reviews. My girls also like it, which is a testament to it not being too bold.
Ingredients
1/4 cup Spicy brown mustard (I used French's)
1/4 cup Prepared yellow mustard (also French's)
1/3 cup Apple cider vinegar
1/3 cup Apple sauce, unsweetened
1/4 cup Honey
3 Tbsp Molasses, unsulphered
1 Tbsp Worcestershire sauce
1 tsp Black pepper, ground fresh
1/2 tsp Garlic salt
1/2 tsp Granulated onion (not "powder")
1/4 tsp Ground chipotle
1/2 tsp Ground paprika
1/8 tsp Ground cinnamon
Method
Combine all of the ingredients in a mixing bowl and whisk to combine. Blend with a immersion/stick blender.
Cover and refrigerate for up to a month.
Makes about 2 cups
My gosh, this DOES look like magic! I'm not in the habit of keeping barbecue sauce in the fridge but I am a big mustard lover and have everything in the cupboard to make this sauce. Is it meant to be buzzed up completely smooth with the stick blender? I'll give it a bash soon and let you know how it goes. Mmm, this puts me in the mood for another batch of your mighty onion marmalade, too. Thanks!
ReplyDeleteYes, just blend it until it's smooth, but even that is optional as a personal preference. It will have no bearing on the finished product, beyond cosmetics.
ReplyDeletePlease do let me know what you think.
John
I'm a big fan of South Carolina sauce. It has such a rich flavor that truly enhances the flavor of BBQ pork and chicken. I haven't used apple sauce in mine but I did use a bit of apple pie flavored moonshine, good stuff.
ReplyDeleteThe color of yours looks perfect, really golden.
Thanks, Chris. As you know, applesauce is a natural with pork, but it's also great for adding body to the sauce.
ReplyDeleteI look forward to seeing and hangin' with you next week.
What can I say..... WOW! I found this on a whim while searching for BBQ sauce recipes and decided to give it a try, was really good!
ReplyDeleteStephen - Thanks for your kind words. I'm glad that you enjoy the sauce.
ReplyDelete