Name: South Carolina Mustard BBQ Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 540g
Cuisine: American
Ingredients: 240 g yellow mustard; 60 g dijon mustard; 120 ml apple cider vinegar; 50 g dark brown sugar; 40 g honey; 30 g ketchup; 15 ml worcestershire sauce; 5 ml hot sauce; 3 g garlic powder; 3 g onion powder; 3 g fine sea salt; 2 g black pepper

Equipment

Medium saucepan

Whisk

Airtight glass jar

or Squeeze bottle

Ingredients

18 servings

Mustard Base

240 g yellow mustard
60 g dijon mustard
120 ml apple cider vinegar

Sweetness and Umami

50 g dark brown sugar, packed
40 g honey
30 g ketchup
15 ml worcestershire sauce
5 ml hot sauce

Seasonings

3 g garlic powder
3 g onion powder
3 g fine sea salt
2 g black pepper, freshly ground

Nutrition (per serving)

Calories

Protein

Carbs

Fat

Fiber

Sugar

281mg

Sodium

Method

Combine the yellow mustard, Dijon mustard, apple cider vinegar, dark brown sugar, honey, ketchup, Worcestershire sauce, hot sauce, garlic powder, onion powder, salt, and black pepper in a medium saucepan. Whisk vigorously until the sugar is fully dissolved and the mixture is smooth.

Place the saucepan over medium-low heat and bring to a gentle simmer, reaching approximately 85°C/185°F. Do not let it come to a rolling boil.

Look for: Small bubbles form at the edges, and the surface occasionally releases a slow bubble

Reduce the heat to low and maintain the gentle simmer for 10 minutes, stirring occasionally with the whisk to prevent the sugars from scorching on the bottom of the pan.

10mLook for: Sauce has darkened slightly and thickened enough to coat the back of a spoonFeel: Noticeably thicker resistance against the whisk

Remove the saucepan from the heat and let the sauce cool completely to room temperature before transferring it to an airtight glass jar.

Chef's Notes

For the most complex flavor profile, refrigerate the sauce for 24 to 48 hours before serving. This resting period allows the sharp acidity of the vinegar to mellow and meld tightly with the spices and mustard base.
When using this sauce to glaze meats on a grill or in an oven, only apply it during the final 10 minutes of cooking. The high sugar content from the honey and dark brown sugar makes it highly susceptible to burning over direct heat.
This recipe can be made entirely vegan by swapping the honey for agave nectar or maple syrup, and using a certified vegan Worcestershire sauce.
Do not substitute yellow mustard entirely with Dijon or whole grain mustards; the standard yellow mustard provides the essential turmeric-heavy, sharply acidic backbone that defines this regional style.