Carolina Gold Mustard BBQ Sauce

Ingredients

Equipment Needed

• •2-quart heavy-bottomed saucepan
• •Whisk
• •Glass jar with lid for storage

Instructions

1. 1

   Combine the base ingredients

   Measure the yellow mustard and cider vinegar into a medium saucepan. Whisk them together until smooth. The mustard will resist at first. Keep whisking until you have a uniform golden liquid with no lumps hiding at the bottom. This is your foundation. Everything else builds on this balance of sharp and sour.

   Use standard yellow mustard from the supermarket. French's is the classic. Dijon or grainy mustards will take this in an entirely different direction.
2. 2

   Add the sweeteners

   Add the brown sugar and honey to the mustard mixture. Whisk thoroughly to dissolve the sugar. The honey adds a floral note the brown sugar alone can't provide. You'll see the color deepen slightly as the sugars incorporate.

3. 3

   Add the seasonings

   Whisk in the Worcestershire sauce, garlic powder, onion powder, black pepper, cayenne, salt, and smoked paprika. Each addition builds complexity. The Worcestershire provides umami depth. The cayenne brings measured heat. The smoked paprika nods to the pitmaster's fire without overwhelming the mustard's brightness.

4. 4

   Simmer gently

   Place the saucepan over medium-low heat. Bring the mixture to a gentle simmer, stirring frequently. Watch for small bubbles breaking lazily at the surface. You're not looking for a rolling boil. Aggressive heat will cause the sugars to caramelize unevenly and the vinegar to volatilize, throwing off your balance.

   If the sauce starts to bubble vigorously, pull it off the heat immediately and reduce the flame.
5. 5

   Cook to marry flavors

   Let the sauce simmer gently for 15 to 20 minutes, stirring every few minutes. The raw edge of the vinegar will soften. The spices will bloom and integrate. You'll know it's ready when the sauce coats a spoon evenly and the aroma has shifted from sharp mustard to something rounder and more complex. The color will deepen to a rich golden amber.

6. 6

   Finish with butter

   Remove the saucepan from heat. Add the butter and stir until it melts completely into the sauce. This final addition creates a subtle silkiness and rounds any remaining sharp edges. The sauce should now have a glossy sheen.

7. 7

   Taste and adjust

   Dip a clean spoon and taste. The sauce should hit you with mustard tang first, followed by sweetness, then a gentle warmth from the cayenne. If it's too sharp, add another teaspoon of honey. Too sweet, splash in more vinegar. Too mild, increase the cayenne by a pinch. Trust your palate. You're the one who has to eat it.

   Remember that the sauce will mellow as it cools and again after a day in the refrigerator. Season slightly more assertively than you think you need.
8. 8

   Cool and store

   Let the sauce cool to room temperature before transferring to a clean glass jar with a tight-fitting lid. The sauce will thicken slightly as it cools. Refrigerate for at least 4 hours before using to allow the flavors to fully integrate. Overnight is better. A week is better still.

Chef Tips

• •This sauce belongs on pulled pork, but don't stop there. It's exceptional brushed on grilled chicken thighs during the last few minutes of cooking, spooned over smoked sausages, or served alongside a simple pork chop.
• •For a spicier version, substitute half the cayenne with finely minced fresh jalapeño. Add it with the other seasonings and let it simmer into the sauce.
• •The sauce keeps refrigerated for up to three weeks. The flavors continue to develop and mellow over time. I often make a double batch at the start of summer and work through it as the grilling season progresses.
• •Bring the sauce to room temperature before serving, or warm it gently over low heat. Cold sauce straight from the refrigerator doesn't cling to hot meat as well.
• •If you have access to sorghum syrup, try substituting it for the honey. It's more traditional to the region and adds an earthy, almost bittersweet note that pairs beautifully with pork.

Advance Preparation

• •Sauce must be made at least 4 hours ahead and refrigerated to allow flavors to marry. Overnight is preferable.
• •Sauce keeps refrigerated for up to 3 weeks. The flavor actually improves after the first few days.
• •Can be frozen for up to 3 months. Thaw overnight in the refrigerator and whisk well before using.

Frequently Asked Questions

Nutrition Information

1 serving (about 62g)