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00Ingredients
3/4 cup yellow "ballpark" mustard
3/4 cup cider vinegar
½ cup sugar
1 ½ tablespoons margarine
2 teaspoons salt
2 teaspoons Worcestershire sauce
1 1/4 teaspoons freshly ground black pepper
2 teaspoons Louisana-style hot sauce, or more to taste
Instructions
Combine all the ingredients in a saucepan, stirring to blend, and simmer over a low heat for 30 minutes. Let stand at room temperature for 1 hour before using.
| Servings |
| 1 3/4 cups |
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In South Carolina, barbecue is flavored with mustard as a dominant ingredient rather than just an incidental spice. But vinegar makes its appearance here as well, plus some hot sauce. As in North Carolina, the sauce is primarily used over smoked pork. But you could serve this over grilled pork chops.
Ingredients3/4 cup yellow "ballpark" mustard 3/4 cup cider vinegar ½ cup sugar 1 ½ tablespoons margarine 2 teaspoons salt 2 teaspoons Worcestershire sauce 1 1/4 teaspoons freshly ground black pepper 2 teaspoons Louisana-style hot sauce, or more to taste InstructionsCombine all the ingredients in a saucepan, stirring to blend, and simmer over a low heat for 30 minutes. Let stand at room temperature for 1 hour before using.
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