In pursuit of Carolina yellow mustard sauce

[mike.stavlund]

Hey, friends, I've got one of those 'mission from God' projects on my hands. 

A friend of mine was in a freak accident where some knucklehead lost control of his huge suitcase, sending it tumbling down the a DC Metro escalator.  A pretty bad 'crush' injury on her shin, which just looked like a couple of cuts and some bruising.  Fast forward a few weeks and my friend is spending her second week in the hospital, heading into her third (and hopefully final) surgery in the morning.  Thankfully, they finally got her massive infection under control, and it's looking like she'll be able to keep her leg.  Thank God!

I've been told that protein is key to her recovery, so I naturally inquired as to what she might eat.  "Pulled pork with mustard sauce" was the immediate answer. 

I'm not terribly well-informed about the intricacies of the sauce landscape in the Carolinas, so please help me out.  A friend shared his recipe for a more vinegar-based sauce, but he also told me that it's pretty light on the mustard.  I was hoping my friend @WNC  and other local folks might be able to help me out. 

Oh, and I know that these recipes can be pretty sacred, so feel free to DM me if you prefer.  Your secrets are safe with me!

[brewmasterc]

Columbia Gold Barbecue Sauce Recipe
Makes. A little more than 3 cups.
Takes. 30 minutes.
Keeps. It can keep for months in the refrigerator.
Ingredients
2 cups prepared yellow mustard
2/3 cup cider vinegar
3 tablespoons tomato paste
1/2 teaspoon chipotle Tabasco sauce or you favorite hot sauce
3/4 cup sugar
2 teaspoons chicken bouillon granules or 1 cube
2 teaspoons dried rosemary leaves
1 teaspoon celery seed
3 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
About the mustard. To be authentic, use yellow ballpark style mustard, not Dijon. Besides, it just doesn't taste right with Dijon.
About the tomato paste. You can substitute ketchup if you wish.
Method
1) Mix the wet ingredients together in a bowl.
2) If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly. Let it sit for a an hour in the refrigerator for the flavors to meld. No cooking necessary. Leftovers will keep in the fridge for a month or more.

I have made this one with great success, its from the amazing ribs site.
http://amazingribs.com/recipes/BBQ_sauces/south_carolina_mustard_BBQ_sauce.html

very unfortunate to hear about your friend, hoping for a speedy recovery!

[Mike in Roseville]

Here you go...from Mike Mills "Peace, Love, and Barbecue"

I use this one all the time. It's excellent.



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[addicted-to-smoke]

Depending on her expectation/appreciation of the sauce (and has she even had sauce other than the grocery store kind?) you might make some small batches of several and let her sample them all.

[mike.stavlund]

Thanks, @brewmasterc and @Mike in Roseville !!

And yeah, @addicted-to-smoke, she is a connoisseur.     She's eaten at all of the various Bessinger joints in SC, plus a bunch of others.  So I like your idea of serving her a flight of mustard sauces-- it'll help me zero in on the good stuff. 

[WNC]

Thanks, @brewmasterc and @Mike in Roseville !!

And yeah, @addicted-to-smoke, she is a connoisseur.     She's eaten at all of the various Bessinger joints in SC, plus a bunch of others.  So I like your idea of serving her a flight of mustard sauces-- it'll help me zero in on the good stuff.

Hey Mike,
Great if you to take care of your friend!
My wife loves mustard sauces too, we've never tried to make it, but here's the one we use. It's really good, available at Walmart I'm pretty sure
Good luck!


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[MDurso]

Interesting.. never seen any tomatoes of any sort in a mustard sauce.

a good recipe is the one in Steve Raiclens:  https://barbecuebible.com/recipe/mustard-barbecue-sauce/

try adding meat too it because it's so good, you'll just be spooning it up.

[namtrag]

I am remembering that Trader Joe's stocks a mustard-based sauce called Carolina Gold, but I've never tried it

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[Cellar2ful]

@guitarfish  -   Wanna weigh in on this?

[hawgheaven]

Ingredients:

1.5 cups French's yellow mustard
7 TBS brown sugar
8 TBS tomato paste
5 TBS apple cider vinegar
1 TBS Worcestershire sauce
1/2 tsp cayenne pepper
1/2 tsp ground black pepper
1/2 tsp granulated garlic

Directions:

Whisk together in a small sauce pan over medium heat, stir until sugar is dissolved. Remove from heat and let sit until cool. Pour into a clean glass jar, keep refrigerated.

[SMOKE FREAK]

My version...

1 c. prepared yellow mustard
1/2 c. Balsamic vinegar
1/2 c. brown sugar
2 T. butter
1 T. Worcestershire sauce
1 T. lemon juice
1 t. cayenne

Mix all ingredients and simmer over low heat for 30 minutes stirring often

In my opinion it's the Balsamic that takes this sauce to another level...

[BYBBQ]

Here's one I've made many times. This recipe's been around a long time and it's easy to adjust the heat in this recipe.


Roxy's S.C. Mustard Sauce

1 cup apple cider vinegar
1/2 cup Yellow mustard
1/4 cup onion finely minced
2 cloves garlic pureed
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/2 cup brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Combine ingredients and simmer for 15 minutes, stirring occasionally.

For a smoother sauce, blend on high for a few minutes.

[guitarfish]

Yikes! sorry guys, I have been so busy since Hurricane Irma. Just now catching up. @mike.stavlund here you go:

Tim's Flori-Lina Sauce-
3/4 cup-yellow mustard
3/4 cup-apple cider vinegar
4 TBS-brown sugar
2 tsp-Tony Chachere's Original Creole Seasoning
2 TBS-Worchestershire sauce
1 tsp-black pepper
2 tsp- Louisiana hot sauce, to taste
2 TBS olive oil or unsalted butter

Combine all ingredients and simmer 20-30 minutes, stirring frequently.

This is my take on a Central Carolina sauce. My oldest grandson is addicted to this stuff. He gets a quart jar of it in his stocking every Christmas.

Use it on pork and chicken. I like it as a glaze on salmon, also as a dipping sauce for shrimp and oysters. You can also thin it with water and use it as a mopping sauce.

I hope your your friend is recovering well!

Best wishes! Tim

[fedex]

@mike.stavlund  I googled this a couple years ago and found this very simple Mustard sauce.  Didn't even need to go to the store to make it.  It's SOOOOOOOOOOOOOO good.


Carolina BBQ Sauce

1 1/2 cup Apple Cider Vinegar
1/4 cup water
1/4 cup of your favorite hot sauce
1 Tablespoon (TBS) Paprika
1 TBS Black Pepper
1 TBS Kitchen Salt
2 TBS Yellow Mustard (French)

Just simmer and rest.

[Pat G]

Anyone used it on baby backs?