South Carolina Mustard BBQ Sauce

Love to Eat!!'s Note:

This was a great memory of mine that my dad used to make.....unfortunately he kept all his recipes in his head and took them all to his grave with him. With the help of other ZAAR members and several other websites, this is what I was able to recreate. Awesome on pulled or chopped pork. Especially tasty when served on bakery fresh buns and pork!!

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Serves: 10-20

Yield: 20.0 toppings

• 3/4 cup yellow mustard
• 3/4 cup cider vinegar
• 1 tablespoon light brown sugar
• 1 1/2 tablespoons unsalted butter
• 2 teaspoons salt
• 2 tablespoons Worcestershire sauce
• 1 1/4 teaspoons fresh ground black pepper
• 2 teaspoons louisiana hot sauce (to taste)

Directions:

1. Combine all ingredients in small saucepan. Whisk to combine and occasionally while simmering for 20-30 minutes.
2. Let cool before using.
3. Save remainder in a sealed container in the refer. (I used a washed and rinsed out glass soy sauce bottle).

Reviews

[Chef #1413950]

Awesome sauce and nice alternative to any regular barbecue sauce

[Queen Roachie]

Delicious. I've had mustard based bbq sauce before at pit style bbq restaurants, but never tried to make it myself before now. I let this simmer the full 30 minutes, whisking every few minutes keep it smooth. Tangy with a hint of sweet from the brown sugar, and thickened up perfectly to top sandwiches or to baste while grilling. Served this on leftover Carolina style pulled pork roast sandwiches with onion rolls. Already planning other things to make to go with this. Thanks for sharing.

[SarasotaCook]

Wonderful, I made some pork tenderloin slices as a last minute change of plans tonight. Came home at lunch and marinated them in a simple rub, and then tonight ended up grilling them hoping to make BBQ or something similar and realizing NO BBQ sauce. Well, I just inherited lots of refrigerator items from Dad who is moving so mustard I had plenty, so this was the perfect sauce. I cooked it as I prepared, while I'll prepared some potato wedges and some acorn squash for the grill. I admit that I didn't let it cool first, but it still was great. It did cool a bit as I watered my plants, if that counts. Loved it! Definitely a keeper.