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South Carolina BBQ Sauce

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Hi all,

I have a bunch of recipes that I've stocked up on over the years and am now in the process of trying out. This one was one of the more successful ones so I thought I'd share it! It goes really well with pork and beef as the mustard and vinegar really offset some fattier cuts of meat nicely.

3/4 Cup Yellow Mustard Any brand will do, but if you want to be authentic then look for 'French's' or anything that originally came from USA.
3/4 Cup Red Wine Vinegar
1/2 Cup White Sugar Granulated or caster sugar will do fine here.
3 tbsp Brown Sugar
2 tbsp Butter
2 tsp Salt
1/2 tbsp Worcestershire Sauce
1/2 tsp Dark Soy Sauce
1/2 tsp Tobasco
2 tsp Ground Black Pepper
1 tsp White Pepper


  1. Measure all of the ingredients into a saucepan.
  2. Place the saucepan on a medium-low heat and stir whilst bringing to a gentle simmer.
  3. Simmer for 10 minutes, stirring occasionally.
  4. After 10 minutes, remove from the heat and transfer to a clean container – we used an old pickle jar!
  5. Let cool before storing in the fridge for up to 4 weeks.


You can also check it out on my website here.

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