Carolina Mustard BBQ Sauce

This South Carolina-style mustard sauce balances yellow mustard's bright tang with cider vinegar, brown sugar, Worcestershire, and pepper, then simmers just long enough to turn cohesive and pourable.

25 min

1.25 cups

Glossy golden mustard barbecue sauce sits in a small ceramic bowl with a smooth ribbon on a spoon.

Ingredients

3/4 cup yellow mustard

1/3 cup apple cider vinegar

3 tbsp packed light brown sugar

1 tbsp Worcestershire sauce

1 tsp freshly ground black pepper

1/2 tsp kosher salt

1/8 tsp cayenne pepper (optional)

Equipment

Small nonreactive saucepan · Whisk · Measuring cups and spoons · Clean jar or serving bowl

Keep the tang bright

A low, quiet simmer blends the sharp mustard and vinegar without driving off their fresh edge or making a sticky glaze.

Stir before serving

The sauce thickens as it cools; let it return to room temperature and whisk until smooth for the easiest pour.

Mix and warm

01. Whisk mustard, cider vinegar, brown sugar, Worcestershire, black pepper, salt, and optional cayenne in a small nonreactive saucepan until smooth.

02. Warm over medium-low for about 2 minutes, stirring steadily; the sugar should dissolve before bubbles appear.

Simmer to texture

03. Simmer uncovered on low for 8 minutes, stirring every minute and scraping the bottom; keep bubbles small and slow.

04. Lift the whisk to check: a steady ribbon that briefly marks the surface is ready, while a sticky glaze has reduced too far.

Cool and serve

05. Cool off the heat for 10 minutes, stirring once or twice; the sauce thickens slightly while remaining easy to pour.

06. Transfer to a clean jar or bowl and stir before serving; cover and refrigerate the remainder, then stir it smooth again.