📝 About This Recipe
Tracing its roots back to the German settlers of the Palmetto State, this Carolina Gold sauce is a vibrant, tangy departure from its tomato-based cousins. It balances the sharp bite of yellow mustard with the deep sweetness of dark brown sugar and the complex acidity of apple cider vinegar. This liquid gold is the ultimate companion for slow-smoked pulled pork, offering a bright flavor profile that cuts through rich fats perfectly.
🥗 Ingredients
The Mustard Base
- 1 1/2 cups Yellow Mustard (standard prepared mustard, not Dijon)
- 1/2 cup Apple Cider Vinegar (high quality for best acidity)
Sweeteners and Depth
- 1/2 cup Dark Brown Sugar (packed; dark sugar adds better molasses notes)
- 2 tablespoons Honey (wildflower or clover)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Soy Sauce (adds a hidden savory umami layer)
The Spice Blend
- 2 tablespoons Ketchup (just enough for color and body)
- 1 teaspoon Hot Sauce (Cayenne-based like Frank's or Texas Pete)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Smoked Paprika (adds a hint of wood-smoke aroma)
- 1/4 teaspoon Cayenne Pepper (adjust for more heat)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Salt (or to taste)
👨🍳 Instructions
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1
Select a medium, non-reactive saucepan (stainless steel or enamel-coated) to prevent the vinegar from reacting with the metal.
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2
Whisk together the yellow mustard and apple cider vinegar over medium-low heat until the mixture is smooth and uniform.
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3
Add the dark brown sugar and honey. Stir constantly for 2-3 minutes until the sugar crystals have completely dissolved and the liquid looks glossy.
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4
Stir in the Worcestershire sauce, soy sauce, and ketchup. These ingredients provide the 'backbone' of the sauce's savory profile.
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5
Add the garlic powder, onion powder, smoked paprika, cayenne, black pepper, and salt. Whisk vigorously to ensure no spice clumps remain.
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6
Incorporate the hot sauce. Start with one teaspoon, taste, and add more if you prefer a spicier 'kick'.
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7
Bring the sauce to a very gentle simmer. Do not let it reach a rolling boil, as this can break the emulsion of the mustard.
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8
Reduce heat to low and let the sauce thicken for 10-15 minutes. Stir occasionally to prevent the sugars from scorching on the bottom of the pan.
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9
Check the consistency. The sauce should be thick enough to coat the back of a spoon but still pourable.
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10
Remove from heat and let the sauce cool to room temperature. The flavors will deepen and meld as it cools.
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11
Taste one final time. If it is too tart, add a teaspoon of honey; if too sweet, add a splash of vinegar.
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12
Transfer the cooled sauce to a glass jar or squeeze bottle for serving.
💡 Chef's Tips
For the best flavor, make this sauce 24 hours in advance to allow the spices to fully hydrate. Avoid using 'fancy' stone-ground or Dijon mustards; the classic bright yellow mustard provides the authentic South Carolina tang. If you want a smokier flavor without a grill, add 1/4 teaspoon of high-quality liquid smoke. Store in an airtight glass container in the refrigerator for up to 2 weeks. When using as a glaze, apply only during the last 15-20 minutes of cooking to prevent the sugars from burning.
🍽️ Serving Suggestions
Drizzle generously over a heap of slow-smoked pulled pork shoulder on a brioche bun. Use as a dipping sauce for smoked chicken wings or grilled chicken thighs. Serve alongside thick-cut smoked kielbasa or bratwurst to cut through the richness. Pair with a cold, crisp Pilsner or a sweet iced tea to balance the vinegar tang. Mix a tablespoon into your favorite potato salad for a Carolina-style twist.