Best Carolina Mustard Sauce Recipes

SOUTH CAROLINA MUSTARD BBQ SAUCE

Steps:

• Combine all ingredients in small saucepan. Whisk to combine and occasionally while simmering for 20-30 minutes.
• Let cool before using.
• Save remainder in a sealed container in the refer. (I used a washed and rinsed out glass soy sauce bottle).

TANGY MUSTARD BBQ SAUCE (SOUTH CAROLINA STYLE)

Steps:

• Whisk together the mustard, vinegar, honey, Worcestershire, onion powder, garlic powder, salt and pepper in a medium bowl.

PECAN-CRUSTED PORK TENDERLOIN PINWHEELS WITH CAROLINA MUSTARD SAUCE

Steps:

• Cut the tenderloin lengthwise into 6 long strips approximately 1/4 inch thick. Lay the slices on a cutting board; they should be the same size and shape as the bacon strips. Place a strip of bacon on top of each piece of tenderloin. Starting at one end, roll the tenderloin into a pinwheel medallion. Secure with two toothpicks.
• Set aside 1 cup of the Carolina Mustard Sauce and apply remaining sauce to the outside of the pinwheels. Stir together the pecans, salt, and pepper, and coat the tenderloin pinwheels with the pecan mixture. Cut each of the pinwheels through the equator to make two thin pinwheel medallions.
• Build a charcoal and/or wood fire for direct grilling. Place the medallions on the grill over medium-high heat (375 to 400°F) and cook for 7 to 8 minutes on each side or until the edges of the bacon start to crisp. Serve with the reserved sauce drizzled over each pinwheel.

CAROLINA STYLE MUSTARD BBQ SAUCE

Steps:

• Combine all ingredients in a saucepan & whisk over medium heat.
• Once the sauce is simmering, whisk until the sugar dissolves completely. This should take 5 minutes or less.
• Do not overcook (sauce requires less time simmering if sugar substitue is used).
• Remove from heat and cool before using.
• Store sauce in a sterilized GLASS jar in the refrigerator between uses.
• (I sterilize a suitable empty BBQ sauce bottle by capping with 1/2 cup of cider vinegar inside it, swirling it by shaking several times over a few days, & then draining well when ready to fill with BBQ sauce.).
• Optional: in place of the light brown sugar, use 1/2 cup of sugar substitute + 1T molasses. The sugar substitute version (which I now keep on hand) is diabetic friendly & easier to adapt to sugar substitute than most tomato based sauces I have attempted to modify & encountered consistency problems.

CAROLINA-STYLE MUSTARD BBQ SAUCE

Steps:

• Combine yellow mustard, white vinegar, balsamic vinegar, water, sugar, chili powder, cayenne pepper, and black pepper in a saucepan; bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Add ketchup and soy sauce and simmer for 10 minutes more.

SOUTH CAROLINA SMOKED PORK SHOULDER WITH MUSTARD SAUCE

Steps:

• Make the rub: add the mustard, paprika, salt, peppers, garlic powder, onion powder, and cayenne in a bowl; stir to mix.
• Sprinkle rub all over the pork, patting it onto the meat with your fingertips; let the pork cure at room temperature while you make the mop sauce.
• Mop sauce: combine the vinegar, mustard, salt, and pepper in a large mixing bowl; add in ½ cup water and whisk until salt dissolves.
• Set up grill for indirect grilling and preheat to medium-low-for a gas grill, place all the wood chips in the smoker box and run the grill on high until you see smoke, then decrease heat to medium low.
• When ready to cook, place the pork, skin side up, in the center of the hot grate, over the drip pan and away from the heat, and cover the grill.
• Cook the pork until darkly browned on the outside and very tender inside, 4-6 hours.
• Test for doneness with an instant read thermometer; the internal temperature should be about 195°; if the pork starts to brown too much, cover it loosely with foil.
• Every hour, for the first 4 hours, swab the pork with some of the mop sauce, using a barbecue mop or basting brush.
• Make the mustard barbecue sauce: melt the butter in a saucepan over medium heat; add in onion and garlic; cook until soft but not brown, about 3 minutes.
• Stir in the mustard, brown sugar, vinegar, and hot sauce; add ½ cup of water; let sauce simmer, uncovered, until thick and richly flavored, 6-10 minutes.
• Taste for seasoning, adding more hot sauce as needed and seasoning with salt and pepper to taste.
• Let the sauce cool to room temperature before serving.
• When the pork is done, transfer the cooked pork to a cutting board, cover it loosely with foil, and let it rest for 20 minutes.
• You could pull the pork or chop the pork, but Steven likes to thinly slice it across the grain.
• Place the pork slices in a foil pan if you are not quite ready to serve, cover the pan with foil and place it on a warm, not hot, grill or in an oven turned on low.
• To serve: brush the buns with melted butter and lightly toast them on the grill; load each bun with sliced pork and slather with mustard sauce.
• Top the pork and sauce with pickles and serve at once.

CAROLINA SMOTHERED CHICKEN WITH CREAMY MUSTARD SAUCE

Steps:

• For the chicken: Whisk together the flour and House Seasoning in a large bowl. Add the chicken and toss to coat.
• Add the oil to a large cast-iron skillet over medium-high heat. Remove the chicken from the flour mixture, shaking to remove any excess, and add to the hot oil. Fry until the chicken is golden brown on all sides, about 5 minutes per side. Remove to a plate and set aside.
• For the sauce: Add the diced onions to the hot oil in the skillet and cook until the onions are slightly softened and translucent, 2 to 3 minutes. Add the butter, garlic, thyme and rosemary and cook until fragrant, about 1 minute more. Whisk in the stock, scraping up any bits from the bottom of the pan. Simmer until thickened, 3 to 4 minutes. Whisk in the cream, Dijon (start with 2 tablespoons for a milder sauce and add up to 8 total tablespoons for a more pungent, mustardy sauce) and ground mustard and bring to a simmer again until thickened, 2 to 3 minutes. Add the chicken, turning to coat with the gravy. Cover and cook, turning the chicken occasionally, 25 to 30 minutes. Sprinkle with the parsley before serving.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.

CAROLINA MUSTARD SAUCE #1

Steps:

• Stir mustard, honey, vinegar, ketchup, brown sugar, Worcestershire sauce, and hot pepper sauce together in a non-reactive bowl; pour into jars and seal tightly.
• Refrigerate sauce to let the flavors blend before using, at least 24 hours.

SOUTH CAROLINA-STYLE MUSTARD BARBECUE SAUCE

Steps:

• Whisk the mustard, Worcestershire sauce, red wine vinegar, white vinegar, brown sugar and 1/2 teaspoon pepper in a bowl until combined. Refrigerate until ready to serve.
• Photograph by Andrew Purcell

CAROLINA MUSTARD BARBECUE SAUCE

Steps:

• Combine the mustard, honey, sugar and vinegar in a saucepan and whisk to mix.
• Bring to a simmer over low heat and cook gently, uncovered, until richly flaovred, about 5 minutes, whisking from time to time.
• Remove from heat and season to taste with salt and pepper.
• Transfer to a serving bowl and serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for several weeks.

CAROLINA MUSTARD SAUCE

Steps:

• In a small bowl, combine all 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 2 weeks.

INDOOR PULLED PORK WITH SOUTH CAROLINA MUSTARD BARBECUE SAUCE

Steps:

• Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container. Submerge pork in brine, cover with plastic wrap, and refrigerate for 2 hours.
• While pork brines, combine 1/4 yellow mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside. Combine 2 tbsp black pepper, 2 tablespoons paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and 1 teaspoons cayenne pepper in second small bowl; set aside.
• Adjust oven rack to lower-middle and heat oven to 325 degrees.
• Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture over entire surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rach inside foil-lined baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours.
• Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in botton of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well browned, tendeer, and internal temperature registers 200 degrees on instant-read thermometer about 1 1/2 hours. Transfer pork to serving dish, tent loosely with foil and allow to rest for 20 minutes.
• While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator into medium bowl.
• Combine all sauce ingredients in medium bowl with cooking liquid and whisk to combine.
• Second Sauce: Lexington Vinegar Barbecue Sauce:.
• 1 cup cider vinegar.
• 1/2 cup ketchup.
• 1/2 cup water.
• 1 tablespoons sugar.
• 3/4 teaspoons salt.
• 3/4 red pepper flakes.
• 1/2 teaspoons freshly ground black pepper.

SOUTH CAROLINA MUSTARD BBQ SAUCE

Steps:

• 1. Combine all ingredients except mustard in a food processor or blender. Process until smooth.
• 2. Combine mustard and blended ingredients in a large saucepan over medium heat. Taste and add additional cayenne if desired. Bring to a gentle, steady boil, then reduce to a simmer. Be careful as mustard can splatter when boiling. I use a splatter screen. If you are not canning, ladle sauce into a heat resistant container and refrigerate. Will keep for two weeks.
• 3. Canning Instructions Ladle sauce into sterile, hot pint or 1/2 pint jars leaving 1!4" headspace. Run a small spatula around inside of jars to get rid of air pockets. Carefully wipe jar rims with a damp towel making sure they are completely clean. Place lids and adjust rings to fingertip tightness.
• 4. Process in boiling water bath or steam canner* for 20 minutes (adjust time for altitude if necessary). *The FDA states that steam canners do not reach a high enough temperature for safe canning. I personally believe that for high acid foods such as mustard they are perfectly safe and I've used one for years. However, I'm not recommending it to anyone. Each canner should research the topic and make your own decision.
• 5. Let jars rest on a towel out of direct sunlight for eight hours. Check for seal. Refrigerate or reprocess any unsealed jars. Store sealed jars in a dark cabinet. Will keep for one year.

CAROLINA MUSTARD BBQ AND BASTING SAUCE

Steps:

• Combine first 7 ingredients in a heavy saucepan.
• Bring to a simmer.
• *Do not boil otherwise the sugar will scorch!
• *Continue to simmer for 20 minutes, stirring frequently.
• Add the rest of the ingredients and continue to simmer for an additional 20 minutes, stirring frequently.
• Pour into an air-tight jar and refrigerate overnight to allow the flavors to blend.

CAROLINA MUSTARD BBQ PORK SAUCE - LOWER SODIUM

Steps:

• Mix all ingredients.
• Whisk well.
• Enjoy!

SOUTH CAROLINA MUSTARD SPIKED BARBECUE SAUCE

Steps:

• Whisk all ingredients together.
• Store refrigerated.
• To use: Paint sauce on ribs or chicken frequently (about every 10 minutes) during cooking or marinate pork roasts overnight before roasting.

SOUTH CAROLINA MUSTARD BBQ SAUCE

Steps:

• Heat all ingredients in a saucepan for 5 minutes to dissolve the sugar.
• Allow to cool before using.
• Refrigerate leftover sauce in an airtight container.

SOUTH CAROLINA-STYLE MUSTARD SAUCE

Steps:

• Combine all ingredients in saucepan, and bring to boil. Reduce heat, and simmer until thick and richly flavored, about 10 minutes, stirring occasionally. Taste for seasoning, adding additional salt or corn syrup as desired. This sauce goes great with just about anything.

INDOOR PULLED PORK WITH SOUTH CAROLINA MUSTARD BARBECUE SAUCE

Steps:

• Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container. Submerge pork in brine, cover with plastic wrap, and refrigerate for 2 hours.
• While pork brines, combine 1/4 yellow mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside. Combine 2 tbsp black pepper, 2 tablespoons paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and 1 teaspoons cayenne pepper in second small bowl; set aside.
• Adjust oven rack to lower-middle and heat oven to 325 degrees.
• Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture over entire surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rach inside foil-lined baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours.
• Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in botton of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well browned, tendeer, and internal temperature registers 200 degrees on instant-read thermometer about 1 1/2 hours. Transfer pork to serving dish, tent loosely with foil and allow to rest for 20 minutes.
• While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator into medium bowl.
• Combine all sauce ingredients in medium bowl with cooking liquid and whisk to combine.
• Second Sauce: Lexington Vinegar Barbecue Sauce:.
• 1 cup cider vinegar.
• 1/2 cup ketchup.
• 1/2 cup water.
• 1 tablespoons sugar.
• 3/4 teaspoons salt.
• 3/4 red pepper flakes.
• 1/2 teaspoons freshly ground black pepper.

SOUTH CAROLINA MUSTARD BBQ SAUCE

Steps:

• Combine all ingredients in a medium heavy saucepan over medium heat and cook, stirring, until the sugar dissolves. Remove from heat and let cool. Use immediately or store in an airtight container in the fridge for up to 2 weeks