I’ve been wanting to try this recipe for Carolina Mustard Sauce that I found on SmokingMeatForums.com (many thanks to SoFlaQuer for the post) for a while now. I was cooking the boneless ribs and thought it would go good with them.
I called this the “First Attempt” because although the sauce was very good (“Tasty, that’s really Tasty!” according to Mark K.) I think I could have done better and plan to try again.
Here’s the BBQ sauce ingredients…
¾ Cup Yellow Mustard
¾ Cup Red Wine Vinegar
½ Cup White Sugar
3 Tbsp. Dark Brown Sugar
2 Tbsp. Butter
2 Tsp. Salt
½ Tbsp. Worcestershire Sauce
½ Tsp. Soy Sauce
½ Tsp. Tabasco Sauce
1½ Tsp. Course Ground Black Pepper
1 Tsp. White Pepper
Put all the ingredients in a saucepan, stir them up, and then bring them to a boil. Reduce the heat and let simmer for at least 30 minutes.
SoFlaQuer offers up this tip… Use a handheld upright blender at the simmer point to really give it a good blend and aerate the sauce. It makes for a much smoother finished product. I didn’t have a handheld blender so I gave the sauce a good whisking at this point.
Once the Mustard Sauce is the consistency you want let it stand at room temperature 1 hour before serving. Store it in the refrigerator after that.
Well, I liked the flavor of this Carolina Mustard Sauce a lot! It was sweet and tangy in just the right amounts.
It was very good on pork. It was also very good as a dipping sauce. I became addicted to dipping pretzels in it.
The finished product was a lot thicker than I expected. Maybe I boiled it too long.