South Carolina Mustard sauce is a BBQ staple in the South on things like ribs, chops, pulled pork and chicken. It’s even found it’s way into side dishes, like potato salad and cole slaw.
The simple Q sauce — yellow mustard, vinegar, sugar and spices — is a favorite year round, but tends to gain popularity in grill sessions when the warmer springtime temperatures appear. If South Carolina Mustard sauce hasn’t found it’s way into your grilling playbook, what are you waiting for?
The bones of this recipe are simple — apple cider vinegar, honey, brown sugar, garlic powder. These are a must for a South Carolina Mustard sauce. But, that doesn’t mean you can’t kick it up a notch and play around with the flavors. We like to add some outstanding honey from South Mississippi (Gold Tap Honey), along with an artisanal curry ketchup from Red Duck Foods.
This is not a sauce you would want to use during a grill session, but at the end, or as a added condiment once all your proteins are grilled.
It’s best to put this sauce together a couple days before your planned meal. For one, it’s easy to throw together. Secondly, this is the type of sauce only gets better with age, let’s say a day or two. Once the garlic, vinegar and spices start melding, hold on for a tasty adventure.
South Carolina Mustard Q
- 1 cup yellow mustard
- 1/4 cup Gold Tap Honey
- 1/4 cup dark brown sugar
- 1/2 cup apple cider vinegar
- 1 tablespoon Red Duck Curry ketchup
- 2 teaspoons Wooster sauce
- 1/2 tablespoon Chipotle powder
- 1/2 tablespoon Ancho powder
- 1 teaspoon garlic paste
- White pepper to taste
- Mix all ingredients well. Use an immersion blender to create smooth, fluffy sauce.
- Refrigerate in an airtight container 24 hours.
- Warm sauce before use and add to grilled meats.
- Makes two (2) cups.