Carolina gold is the bright yellow mustard sauce from the middle of South Carolina. It is sharp, a little sweet and peppery, and it cuts right through rich pork. You only need a few pantry items and one small pot.
The recipe
Ingredients
- 1 cup yellow mustard
- 1/2 cup apple cider vinegar
- 1/4 cup honey
- 1/4 cup packed light brown sugar
- 2 tbsp ketchup or tomato paste (optional, for a deeper color)
- 1 tbsp Worcestershire sauce
- 1 tbsp butter
- 1 tsp coarse black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4–1/2 tsp cayenne pepper, to taste
- 1 tsp hot sauce (optional)
Steps
- Add the mustard, vinegar, honey, brown sugar and ketchup (if using) to a small saucepan. Whisk until smooth.
- Whisk in the Worcestershire, pepper, garlic powder, onion powder, salt and cayenne.
- Set the pan over medium-low heat and bring it to a gentle simmer, stirring often so the sugar doesn't scorch on the bottom.
- Simmer 10–15 minutes, until the sauce coats the back of a spoon and the sharp vinegar smell softens.
- Turn off the heat and stir in the butter and hot sauce, if using. Taste and adjust the salt, sweetness or heat.
- Let the sauce cool, then pour it into a clean jar. It thickens a little more as it cools.
- To glaze, brush it on chicken or pork during the last 10–15 minutes on the smoker. Use a separate clean portion for serving at the table.
Why this works
Yellow mustard brings the tang and the color. Vinegar thins it out and sharpens it, while honey and brown sugar round off the edges. A short simmer melts the sugar and blends the spices, so the sauce tastes smooth instead of raw. The butter at the end gives it a glossy finish.
What to serve it with
This sauce was made for pork. Pile it on smoked pulled pork sandwiches with a scoop of slaw. It also works well on smoked whole chicken, pork chops, sausages and even as a dip for fries.
If you want a full Carolina spread, set this out next to a bottle of Carolina vinegar sauce and let people pick a side.
Glazing tips
Sugar burns fast. Wait until the meat is nearly done, then brush on a thin coat during the last 10–15 minutes. Add a second coat if you like it sticky.
Keep the basting sauce in its own small bowl. Once a brush has touched raw or partly cooked meat, don't dip it back into the sauce you plan to serve. Throw out any leftover basting sauce.
Make ahead / storage
The sauce tastes even better the next day, once the flavors settle. Keep it in a sealed jar in the fridge for up to 3 weeks. Shake or stir before using, and warm it gently if it gets too thick.
Variations
- Spicier. Add more cayenne and a spoonful of your favorite hot sauce.
- Less sweet. Cut the brown sugar in half and keep the honey.
- Dijon blend. Swap 1/4 cup of the yellow mustard for Dijon for a sharper bite.
- Smoky. Add 1/2 tsp smoked paprika with the other spices.
Want to compare it with store-bought options? Our guide to the best BBQ sauces includes a few good mustard sauces.
Keep reading
The Best Fish for Smoking (and the Ones to Skip)
Which fish smoke best? Compare 18 fish by fat, flavor, best smoking style and wood, plus which lean fish to skip and how to smoke shellfish.
Beef Brisket Injection
A simple beef broth brisket injection that keeps the flat juicy, with how much to use per pound, where to inject and how to keep it safe.
Cajun Beef Jerky
Spicy Cajun beef jerky with a homemade Cajun rub, hot sauce and garlic, heated to the USDA 160°F before drying.