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SoFlaQuer's Carolina Mustard Sauce

Discussion in 'Sauces, Rubs & Marinades Sticky' started by soflaquer, Dec 11, 2006.

  1. soflaquer

    soflaquer Smoking Fanatic OTBS Member

    I've seen alot of different inputs on this type of sauce, which happens to be one of my all time favorites. I love it on ribs and certain smoked pork. Most standard recipes I have found to be too vinegary or bland. It has taken me years to perfect this recipe to my taste. Too much of this, or not enough of that can ruin this type of sauce very easily. So I hope you enjoy this as much as I do!

    SoFlaQuer's Carolina Mustard Sauce

    ¾ Cup Yellow Mustard
    ¾ Cup Red Wine Vinegar
    ½ Cup White Sugar
    3 Tbsp. Dark Brown Sugar
    2 Tbsp. Butter
    2 Tsp. Salt
    ½ Tbsp. Worcestershire Sauce (Lea & Perrins)
    ½ Tsp. Soy Sauce
    ½ Tsp. Tabasco Sauce
    1½ Tsp. Course Ground Black Pepper
    1 Tsp. White Pepper

    In a medium saucepan, combine ingredients, stirring to blend. Bring to boil, then lower to simmer for at least 30 minutes. Let stand at room temperature 1 hour before serving.

    TIP: I use a handheld upright blender at the simmer point to really give it a good blend and aerate the sauce. It makes for a much smoother finished product!
     
  2. q3131a

    q3131a Meat Mopper OTBS Member

    Sounds yummy. I'll have to try it. Thanks.
     
  3. soflaquer

    soflaquer Smoking Fanatic OTBS Member

    You'll love it! I've bought "Gourmet" Mustard Sauces online that are not as good as mine, if done right.

    Jeff
     
  4. msmith

    msmith Master of the Pit OTBS Member

    Jeff we tried your sauce for the first time last night.Man that stuff was great.thank you for sharing that with all of us.
     
  5. soflaquer

    soflaquer Smoking Fanatic OTBS Member

    Thanks, I'm glad you enjoyed it. Like I said, I've "tweaked" this recipe to about as perfect as anyone can get it.

    It was quite the hit a my annual Christmas Party, too!

    Jeff
     
  6. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Jeff,
    I finally got around to making your Carolina Mustard Sauce. All I can say is that it is great! I had a special friend over last night for pulled pork (with finishing sauce). And by the way he is from Columbia, SC. I made the sauce just as you recommended and he said that it was the best he has had since he moved from SC. He was excieted to get the recipe and asked me to pass on his thanks to you as well.
     
  7. soflaquer

    soflaquer Smoking Fanatic OTBS Member

    Thanks, Bill!

    Coming from a Carolina Boy, that's saying quite alot! Always glad to share!

    Jeff
     
  8. jp4lsu

    jp4lsu Newbie

    This looks to be a very nice sauce.
    Thanks dude for sharing it.

    I am smoking a brisket and a pork tenderloing tomorrow. Do you think I could use this on the pork as a mop sauce later into the smoking process? Or is this intended for a pulled pork finishing sauce?

    Thanks again, I am going to give this a try.
     
  9. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    JP4LSU,
    This sauce is not a mop. It's designed to be served on the side with ribs, pulled pork, and also chicken (I don't eat it with brisket.... brisket comes from the southwest and to me, is best with a little tomato based sauce if any). The mustard based sauce goes well with all of the above and if you are talking with one of those native S. C. guys they use it on almost all their BBQ. They also like hash with their Q but that's a different story. Just to go on a little further, whatever tastes best to you and yours is the way you should go. But, for me, I'd do the following:

    First: Use the mustard based sauce as a dipping sauce as per the above ie ribs, chicken and pulled pork.

    Second: Read Fl. Jeff's finishing sauce post ... I think there's a sticky on it. In summary, what it says is that you prepare the finishing sauce and when the pulling is done, pour it over the meat and mix it in thoroughly. Don't put any other sauce on your pulled pork until it's served. Believe me, it's delicious! You can then offer some options to your in terms of sauce, to your guests .... mustard base being one of them. You might want to also consider a sweet and a hot or spicey tomato based sauce. I think you'll be a hero.
     
  10. SFQ, when referring to the mustard, do you mean dry mustard powder or ready made mustard. Thanks mate.
     
  11. soflaquer

    soflaquer Smoking Fanatic OTBS Member

    Dr. Good,

    It is Prepared Yellow Mustard - not Powder. The regular Mustard you buy off the store shelves. (not Dijon, or any other type)

    Jeff
     
  12. Thanks . Got it now.
     
  13. vraiblonde

    vraiblonde Newbie

    I'll have to try that recipe - I love a good mustard BBQ sauce.
     
  14. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    So many incredible looking recipes soooooo little time. I have truely found a home here on this forum. Thanks for sharing yet another incredible recipe!
     
  15. jmedic25

    jmedic25 Meat Mopper OTBS Member

    This is a truly superb sauce. I was a die hard Sweet baby ray's fan. Now i am a changed man. Thanks for the awsome recipe.[​IMG]
     
  16. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i'm going to be trying this & the finishing sauce soon. about how many butts(10lb avg.) will the recipes cover ? great lookin' recipes btw- thanx in advance.
     
  17. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    It's good [​IMG]
     
  18. yellowtin

    yellowtin Fire Starter

    I just made up some of this sauce and dipped some fried gizzards in it.........VERY TASTY! Can't wait to try it on some pork.
     
  19. gramason

    gramason Smoking Fanatic OTBS Member

    Thanks for sharing, always looking for a new sauce to try. I have used your finishing sauce on the last couple pork butts I smoked, and it has a great flavor.
     
  20. gofish

    gofish Smoking Fanatic OTBS Member

    The finishing sauce is so easy, quick & CHEAP ...... I made a double batch, and it was PLENTY for my 11.5/lb'r.

    The mustard sauce ....... I made a single batch and ran out, but my friends went crazy on it! (Dont skimp on the simmer time)

    Hope that helps you gypsy