Excellent for mustard-barbecued chicken and pork, this sweet mustard-based barbecue sauce has a little bite to it. Also works well as a chicken finger dipping sauce! While grilling, baste the meat or serve it separately. Will keep for two to three weeks when refrigerated and covered.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 32 |
| Yield: | 2 cups sauce |
Ingredients
- ½ cup yellow mustard
- ½ cup honey
- ¼ cup brown sugar
- ¼ cup cider vinegar
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 1 tablespoon ground mustard
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper, or more to taste
Instructions
- Mix mustard, honey, brown sugar, cider vinegar, garlic powder, paprika, mustard, salt, black pepper, and cayenne pepper in a jar with a tight-fitting lid. Cover jar and shake until sauce is well combined.
Reviews
Delicious!
I kept checking the recipe to make sure those Tablespoons weren’t actually teaspoons because it seemed like an awful lot of ground spices. I cut back on them and it was still too much. It overpowered the sauce and made the texture gritty. I added water and more vinegar to it and kept simmering but it just didn’t help. I stashed it in the fridge to salvage later and threw together my usual recipe instead. I like bold spicy flavors, but this was just too much, especially when compared to most sauce recipes.
We loved this BBQ sauce.
OMG! Delicious!!! I went 50/50 honey, agave…..went 50/50 Grey Poupon Mustard and Yellow Mustard….then cooked it on the stove top for 10 min. until it boiled.
I cut up a small chicken and cooked it in the slow cooker with this sauce. It was delicious! I also found it very easy to make. I stopped buying BBQ sauces in the store when I started reading ingredients. I love making anything homemade, fewer ingredients and all real food.
Good recipe, different. I could not see shaking all in a jar so I heated slowly on the stovetop. Blended those flavors and allowed me to adjust to suit our bbq. Will make again, thanks.
This turned out darker in color than other Carolina mustard sauces that I have eaten/made, but it is still delicious. As the recipe is written, it is very thick–almost like a paste. I added extra vinegar and mustard to thin it down a bit. I also added extra cayenne since we like spicy. Very good sauce!
I used smoked paprika – amazing! Took the advice to cut to 1Tbs garlic powder and it is still very garlicky (and good) Hits all the flavor notes for me – tangy, sweet and spicy (which you can dial up and down with the cayenne to your liking…my family is fairly wimpy so we just add a pinch). So good!
SC is the birthplace of mustard-based BBQ sauce having likely been concocted by the Bessinger family in the 1930’s in Holly Hill, SC. Although there is some argument that the Sweatman family was making a similar sauce in that same timeframe. This is a pretty good general recipe for a mustard sauce. I still prefer our family’s version, but if you make this one you’ll find it both tasty and authentic. Enjoy
Sweet to start, then tangy and finally the spice brings up the rear to really give this sauce a good finish
Spicy and sweet and just the right amount of thickness. I used some to marinate center, thick cut pork chops and used the rest to coat after grilling. This recipe, made almost as listed (I added 1 T onion powder, but kept the rest of the listed ingredients the same), is going to be my go to recipe until I die.
Loved it….I followed the receipt exactly except I put all in saucepan and heated initially. Very simple and a very tasty change to the tomato based bbq sauce I normally make.
This was a very good sauce, I will definitely make it again. I only used 1 tablespoon of garlic powder I thought Two would be too much.
I was not expecting to like this so much! I was thinking it would taste just like a honey mustard sauce, but it doesn’t! The tang from the apple cider vinegar plus all the spices put’s this over the top. I basted my chicken with the sauce before grilling, and I had halved the recipe thinking this made a lot, but I wish I would have just made as is, because I didn’t have anymore to baste while it was cooking. Oh well, lesson learned. Next time!!
This is delicious! I left out the salt because of the sodium and only put a few dashes of cayenne, but this tastes wonderful. I will definitely make this my go-to recipe for mustard based BBQ sauce!!
Quite tasty… it thickens up quite a bit overnight so do make it the night before