South Carolina Mustard Bbq Sauce Recipes

CAROLINA MUSTARD BBQ SAUCE RECIPE

Steps:

• Whisk all of the ingredients together in a large bowl.
• Add to a small pot and simmer for 10 minutes. Cool.
• Pour into a jar and cover. Refrigerate at least one day to let the flavors mingle.
• To serve, warm it up in a small pot and get eating!

SOUTH CAROLINA MUSTARD BBQ SAUCE RECIPE

Steps:

• Add the ingredients to a medium-size pot and cook over low heat for 15 minutes while occasionally stirring.
• Cool and serve.

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

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.

SOUTH CAROLINA MUSTARD BBQ SAUCE

Steps:

• Heat the butter over medium heat until it's frothy, then add the onion and sauté for 3-4 minutes. Do not let the onions brown.
• Add everything else, stir well and simmer slowly for 30 minutes or more.

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).

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.

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.