Carolina Gold BBQ Sauce Recipe
Simmering the mustard rather than just stirring it in cooks off its raw, sharp edge and lets the vinegar and brown sugar round it into something closer to a sweet-tangy glaze, which is what separates good Carolina Gold from sauce that just tastes like straight yellow mustard.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 16
Ingredients
- 1 cup yellow mustard
- 1/2 cup apple cider vinegar
- 1/2 cup light brown sugar, packed
- 1/4 cup honey
- 2 tbsp unsalted butter
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce
- 1/2 tsp cayenne pepper
- 1 tsp black pepper, freshly ground
- 1 tsp garlic powder
- 1/2 tsp kosher salt
Nutrition per serving
- Calories
- 63
- Protein
- 1g
- Carbs
- 12g
- Fat
- 2g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1In a medium saucepan off the heat, whisk together the yellow mustard, apple cider vinegar, brown sugar, and honey until the sugar has mostly dissolved into the liquid.
- 2Add the butter, Worcestershire sauce, hot sauce, cayenne, black pepper, garlic powder, and salt, and whisk again to combine.
- 3Set the pan over medium heat and bring the sauce to a gentle simmer, whisking often so the sugar doesn't scorch on the bottom.
- 4Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the sauce loses its raw mustard bite and thickens slightly to the consistency of a thin glaze.
- 5Remove from the heat and let cool for 10 minutes. Taste and add a splash more vinegar for tang, honey for sweetness, or hot sauce for heat.
- 6Pour into a clean jar or squeeze bottle. The sauce will thicken further as it cools.
Tips & variations
- For a smokier version, stir in 1/4 teaspoon of liquid smoke or a pinch of smoked paprika along with the other spices.
- This sauce is traditionally used on pulled pork, but it's also good brushed on chicken thighs or wings during the last 10 minutes of grilling, since the sugar in it can burn if it goes on too early.
- For a basting sauce (rather than a table sauce), thin it with an extra tablespoon or two of vinegar so it brushes on thinly and doesn't pool.
- Swap the yellow mustard for a mix of half yellow, half Dijon for a slightly sharper, more complex mustard flavor.
Storage & reheating
Store in an airtight jar in the refrigerator for up to 3 weeks. The sauce separates slightly when cold; shake or stir before using. It doesn't need to be reheated, but bringing it to room temperature makes it easier to brush onto meat.
Tips from the Tulo kitchen
- A cheap yellow mustard works just as well as a fancier one here since the vinegar and sugar do most of the flavor work; save the good mustard for sandwiches.
- If the sauce tastes flat after cooling, it usually needs more salt or vinegar, not more sugar, since chilling mutes acidity and saltiness more than sweetness.
FAQ
What makes Carolina Gold BBQ sauce different from other barbecue sauces?
It's built on yellow mustard instead of the tomato base used in Kansas City-style sauce or the thin vinegar-and-pepper base used in eastern North Carolina sauce, giving it a tangy, slightly sharp flavor with a golden-yellow color.
What should I serve Carolina Gold BBQ sauce with?
It's most traditional on pulled pork in South Carolina, but it also works well on smoked or grilled chicken, pork ribs, and even as a dip for fries or chicken tenders.
Can I make this sauce less spicy?
Leave out the cayenne and cut the hot sauce in half; the mustard and vinegar will still carry plenty of tang without much heat.
How long does homemade Carolina Gold BBQ sauce last?
Refrigerated in a sealed jar, it keeps well for up to 3 weeks. The vinegar and sugar act as natural preservatives, but it should still be kept cold rather than left at room temperature.
Can I use spicy or Dijon mustard instead of yellow mustard?
Yes, though it will shift the flavor. Dijon adds a sharper, winey edge, and spicy brown mustard adds more heat and less sweetness, so start with a smaller amount and adjust to taste.
