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South Carolina Mustard Sauce

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  • South Carolina Mustard Sauce

    Try this:

    Ingredients:
    • 3/4 cup prepared yellow mustard
    • 1/2 cup honey
    • 1/4 cup apple cider vinegar
    • 2 tablespoons ketchup
    • 1 tablespoon brown sugar
    • 2 teaspoons Worcestershire sauce
    • 1 teaspoon hot sauce (I use Secret Aardvark), adjust to taste


    Directions:

    In a small bowl, combine all of the ingredients and mix well. Make at least 24 hours prior to usage for best flavor. Store refrigerated in a tightly covered jar for up to two weeks.
    Last edited by HawgHeaven; 10-23-2017, 12:31 PM.


    Drinks well with others



    ~ P4 ~

  • #2
    Sounds great Phil...Thanks

    The recipe I use calls for Balsamic vinegar and no honey...Great stuff...
    Craig
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    • #3
      Sounds good Craiger!
      Last edited by HawgHeaven; 09-30-2017, 08:08 AM.


      Drinks well with others



      ~ P4 ~

      Comment


      • #4
        Anyone who has never tried a Carolina Mustard sauce needs to...

        When I serve it with pork, folks just go nuts...What doesn't get used gets taken home by guests
        Last edited by SMOKE FREAK; 09-30-2017, 08:34 AM.
        Craig
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        • #5
          Originally posted by SMOKE FREAK View Post
          Anyone who has never tried a Carolina Mustard sauce needs to...

          When I serve it with pork, folks just go nuts...What doesn't get used gets taken home by guests
          So Craig, are you saying you use this same recipe but substitute balsamic for the honey? Seems like that would be pretty acidic given the other ingredients. However, when applied to a fat pulled pork might work out to be delicious. The mustard sauces I've tried down here in Oklahoma have been rather disappointing.
          sigpic

          Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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          • #6
            My version
            The balsamic sorta replaces the honey and the cider vinegar...

            1 c. prepared yellow mustard
            1/2 c. balsamic
            1/4 c. brown sugar
            2 T. butter
            1 T. Worcestershire sauce
            1 T. lemon juice
            1 t. cayenne

            Mix all ingredients and simmer over low heat for 30 minutes stirring often..
            Craig
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            • #7
              Originally posted by SMOKE FREAK View Post
              My version
              The balsamic sorta replaces the honey and the cider vinegar...

              1 c. prepared yellow mustard
              1/2 c. balsamic
              1/4 c. brown sugar
              2 T. butter
              1 T. Worcestershire sauce
              1 T. lemon juice
              1 t. cayenne

              Mix all ingredients and simmer over low heat for 30 minutes stirring often..
              Hey, if it's good enough for a buzzard, it's good enough for me... That sounds tasty... Thanks FREAK...
              .

              Not to mention the occasional campfire

              My --->
              Paul

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              • #8
                Saved to the recipes folder.
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                "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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                • #9
                  Originally posted by THE ICEMAN View Post
                  Hey, if it's good enough for a VULTURE, it's good enough for me... That sounds tasty... Thanks FREAK...
                  Fixed it for you...
                  Craig
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                  • #10
                    Hey Hawg, FREAK... You guys ever try adding some diced onion or garlic to those sauces?
                    .

                    Not to mention the occasional campfire

                    My --->
                    Paul

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                    • #11
                      Originally posted by THE ICEMAN View Post
                      Hey Hawg, FREAK... You guys ever try adding some diced onion or garlic to those sauces?
                      No, I have not. Was thinking on those lines tho...


                      Drinks well with others



                      ~ P4 ~

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                      • #12
                        Not with this sauce I haven't...
                        I used to make a sauce I called "The Dark Side" that had some chunky texture and quite a bit of heat...
                        Craig
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                        • #13
                          Wonder if I should grind up some of your pepper to bring in more heat or would it detract from the mustard flavor base?
                          sigpic

                          Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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                          • #14
                            Personally, I'd make up a batch and then put aside a test sample. Use an 8th or a quarter and add some heat. That way, you'll know the math to make it with heat if you like it better.

                            I think trying to add some heat is a great idea but I'm biased.

                            One way or another, I need to try something along these lines.
                            Pete
                            Large BGE
                            Char Broil Tru-Infrared Commercial series

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                            • #15
                              Originally posted by jwbtulsa View Post
                              Wonder if I should grind up some of your pepper to bring in more heat or would it detract from the mustard flavor base?
                              Recipe called for a teaspoon of cayenne...Barely noticeable...
                              Use the Thai and make it a Tablespoon
                              Craig
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