Our South Carolina Mustard Sauce is an adaptation of a sweet and tangy mustard that is popular in the South Carolina area. Although it is exceptional on pork, it works wonderfully on many other different kinds of meat.
- Prep Time : 5 minutes
- Cook Time : 5 minutes
- Yield : 1 cup
Per the original instructions: Combine all of the ingredients on a saucepan over low heat. Heat until sugar dissolves. You can also heat this in the microwave for 30 seconds. Cool completely before serving.
Personal note: We found that cooking it down a little (about 5 to 10 minutes) seemed to work better for us. The color will darken a little and the flavors will meld a little more.
South Carolina Mustard Sauce is excellent on brats and sandwiches.
This South Carolina Mustard Sauce is an adaptation of the original that we found in the book “Grill This Not That” by David Zinczenko and Matt Goulding. I say adaptation because we made a couple of changes. First, the original recipe in our copy of the book calls for ketchup, but fails to mention how much. It just says “cup ketchup”. We found that 1/4 cup seemed be be perfect for us. Second, the original recipe calls for light brown sugar. We changed that to dark brown sugar which gave it less of a vinegar edge and more of a dark molasses sweetened flavor.
This mustard goes wonderfully on brats, dogs, smoked ham, and pork; with a bun or without; grilled or fried. It’s really quite fantastic.