South Carolina mustard sauce

South Carolina mustard sauce

By
From
The Hang Fire Cookbook
Makes
500g

Here’s a recipe for South Carolina mustard sauce. This has proven to be a real hit at our kitchen takeovers and we don’t serve our pork barbecue without it. It’s simple to make and keeps well in the fridge for a week – omit the butter if you want to keep it for longer.

Ingredients

Quantity Ingredient
250g american mustard
125g white sugar
3 tablespoons soft light brown sugar
2 tablespoons tomato puree
200ml cider vinegar
1 tablespoon chilli powder
1 teaspoon freshly cracked black pepper
1 teaspoon dried rosemary
2 tablespoons unsalted butter
1 teaspoon soy sauce
1-2 teaspoon hot sauce, to taste

Method

  1. Put all the ingredients except the butter, soy sauce and hot sauce in a large saucepan set over a low heat. Bring to a simmer and cook for about 15 minutes. Stir in the remaining ingredients and continue to simmer for 10 minutes. Transfer to a sterilised jar (see recipe note) and allow the sauce to cool before putting it in the fridge for 24 hours before using. This will allow the flavours to come together. Taste for seasoning, and if it needs a little more zip, add your hot sauce to taste.

How to sterilise your jars

  • To sterilise jars, preheat the oven to 140°C. Wash the jars in hot soapy water and rinse them well. Place them upside down in the oven for 30 minutes. Remove carefully and turn them the right way up, being careful not to touch the insides. When done, immediately pour the sauce into the sterilised jars, top with little rounds of baking parchment, and seal at once.
Tags:
barbecue
BBQ
Southern
America
Deep South
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