South Carolina Mustard BBQ Sauce

By Steven Raichlen

Updated Oct. 11, 2023

South Carolina Mustard BBQ Sauce
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
10 minutes, plus about 45 minutes’ cooling
Prep Time
3 minutes
Cook Time
6 minutes
Rating
4(78)
Comments
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South Carolina’s contribution to regional American barbecue is mustard sauce. Barbecue buffs in these parts understand the wonders that mustard can work on pork, how the spice enhances the meat’s sweetness while the acidity cuts through the fat. A good mustard sauce is a study in balance, the bite of mustard and mouth-pucker of vinegar offset by the sweetness of honey or brown sugar. Tradition calls for using ballpark-style mustard, but this recipe instead opts for the finesse of Dijon-style mustard or a grainy mustard. Serve this sauce over smoked, pulled or grilled pork (it goes great with pork tenderloin), smoked or grilled chicken, grilled salmon and other seafood, and why not, whole roasted cauliflower.

Featured in: Simple, Satisfying 3-Ingredient Barbecue Sauces

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Ingredients

Yield:2 cups
  • ⅔cup grainy or Dijon-style mustard
  • ⅔cup apple cider vinegar
  • ⅔cup honey or dark brown sugar
  • Kosher salt and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

126 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 24 grams sugars; 2 grams protein; 465 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

Ratings

4 out of 5
78 user ratings
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Comments

Don Discoll

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.

Rick L

He does note that grainy mustard is a deviation from traditional

jimmi

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.

Mike

Simple and tasty!

Mike

Simple and tasty!

Sir Thomas

Simple, quick to make on the fly. Good for additional flavor to dull chicken breasts

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