South Carolina Mustard BBQ Sauce

March 4, 2015

South Carolina Mustard BBQ Sauce - kvalifood.com

This style reflects the influence of German settlers in the Charleston-to-Columbia corridor of South Carolina. Yellow ballpark-style mustard replaces ketchup as the base. The flavor profile mirrors a red BBQ sauce - sweet, tart, spicy - just with mustard instead of tomato running the show. Use it on pulled pork or chicken.

Ingredients

Makes ca. 600 ml

360 ml prepared yellow mustard, ballpark-style
120 ml apple cider vinegar
100 g white sugar (or honey, for rounder sweetness)
2 tbsp tomato paste
1 tsp hot sauce
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1 tsp ground black pepper
1 tsp celery seed, crushed

Directions

Whisk together the mustard, vinegar, sugar, tomato paste, and hot sauce in a bowl until smooth.
Add the onion powder, garlic powder, salt, black pepper, and crushed celery seed. Mix thoroughly.
Transfer to a saucepan and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, to pasteurize and let the flavors come together.
Cool completely, transfer to a clean jar, and refrigerate for at least 24 hours before using.

Notes

Honey can replace the sugar (same volume) for a rounder, more complex sweetness.
2 tsp Worcestershire sauce adds savory depth.
1 tbsp mustard powder intensifies the mustard bite.
Crushed rosemary (1-2 tsp) is an interesting, non-traditional addition that works well here.
Keeps for several months refrigerated.