0
0
00Ingredients
Yellow Mustard, Cider Vinegar, Sugar, Margarine, Worcestershire Sauce, Louisiana-style Hot Sauce
Instructions
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.
-
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
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.
Yield: 1 3/4 cups
Heat Scale: Mild
|
|
|
|
In South Carolina, barbecue is flavored with mustard as a dominant ingredient rather than just an incidental spice. Vinegar makes an appearance here as well.
IngredientsYellow Mustard, Cider Vinegar, Sugar, Margarine, Worcestershire Sauce, Louisiana-style Hot Sauce InstructionsIn 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.
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. Yield: 1 3/4 cups Heat Scale: Mild
|
