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(71)
Notes
Read community notes

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

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

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.

Powered by

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
71 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

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

Mike

Simple and tasty!

Sir Thomas

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

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.

Davido

I want to make a big batch of this. Think I can keep it longer than 2 weeks?

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.

KD

Thank you, thank you, thank you! Barbecue sauce without a ton of sugar -- I hate super-sweet barbecue sauce.

Rick L

He does note that grainy mustard is a deviation from traditional

Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

More From Our Best BBQ Recipes

More Recipes From Steven Raichlen

Cooking Guides