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Awful! Inresearching other recipes, I found that the vinegar/mustard ration was wrong. It should be 1/4 cup vinegar, NOT 3/4 cup! I ruined a whole batch but will try again with the corrected recipe.
Five Star because its tough to find a decent Vinegar based Mustard sauce. This is good basic and you can Tweek it to suit your own tastes. I have a better one but it has about ten times the Butter thats in this one and it is SO unhealthy. One Hint - -Boil the Vinegar separately before adding other ingredients and it will tone down the Vinegar taste. Thanks for the recipe, it does qualify as SOUTH Carolina Sauce.
Its satisfactory nothing special. Leave out the hot sauce and add a little red pepper flakes.
Omg..... best sauce ever. My boyfriend loves it... it is now in my recipe book... thank you for it...
This was a delicious sauce recipe, though I like mine a bit sweeter so I added some extra brown sugar. I paired it with some savory mashed sweet potatoes and pulled pork.
One of my new favorites! So easy and yum, yum, yum!
Mmmmmm. Served with fried chicken breast strips and everyone loved it. After tasting it, I added a bit more brown sugar than called for - probably because we're not from the Carolina's, and we tend to like sauces a little sweeter. Other than that, followed the recipe exactly. Definitely a keeper!
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. Update: equally great using Splenda and a teaspoon of blackstrap molasses to save on carbs.
Yep there's my pix.....this sauce was totally awesome....and I never reviewed it until today when I went looking for it again. Going to make it again. The pix is of a double batch...and I can't wait to put it on my slow roasted Puerto rican Pork Shoulder - and my Smoked Shoulder as well. - I also thought about making some coleslaw with it.....it's just that dann good <ya know>.....props to the chef for this wonderful creation.....should be bottled and sold. But it's so easy to make, why leave the house!!!!!
Awesome sauce and nice alternative to any regular barbecue sauce