Carolina Mustard BBQ Sauce and Vinegar Sauce
No bbq is complete without Carolina Mustard BBQ Sauce and Vinegar Sauce. One is a little thick and the other has a tiny kick!
Servings: 15 -20 servings
Ingredients
Mustard Base BBQ
- 3/4 Cup Yellow Mustard
- 1/2 Cup Honey
- 1/4 Cup Apple Cider Vinegar
- 2 Tablespoons Ketchup
- 1 Tablespoon Brown Sugar
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon Texas Pete's or Franks if necessary hot sauce or to taste
- 2 Tablespoons Butter melted
- 1 Pinch Nutmeg
- 1 Dash Liquid Smoke
For the Vinegar Base BBQ
- 1 Cup White Vinegar
- 1/4 Cup Ketchup
- 1/4 Cup Apple Cider
- 1 1/4 teaspoon Texas Pete's Hot sauce or Franks is fine
- 3 Tablespoons Brown Sugar
- 2 teaspoons Salt
- 1 1/4 teaspoons Crushed Red Pepper
- 1 teaspoon Black Pepper
Instructions
For the Mustard Base BBQ
- Add all of the ingredients to a bowl and whisk to combine.3/4 Cup Yellow Mustard, 1/2 Cup Honey, 1/4 Cup Apple Cider Vinegar, 2 Tablespoons Ketchup, 1 Tablespoon Brown Sugar, 2 teaspoons Worcestershire Sauce, 1 teaspoon Texas Pete's, 2 Tablespoons Butter, 1 Pinch Nutmeg, 1 Dash Liquid Smoke
- Pour into a jar with a lid and refrigerate 1 day to 1 week prior to serving for ultimate flavor.
For the Vinegar Base bbq
- Mix all of the ingredients in a jar and place the lid on to rest in the fridge for at least 2 days before serving.1 Cup White Vinegar, 1/4 Cup Ketchup, 1/4 Cup Apple Cider, 1 1/4 teaspoon Texas Pete's Hot sauce, 3 Tablespoons Brown Sugar, 2 teaspoons Salt, 1 1/4 teaspoons Crushed Red Pepper, 1 teaspoon Black Pepper
Notes
Store in an airtight container in the fridge for up to 1 month
Nutrition
Serving: 1g | Calories: 81kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 545mg | Potassium: 66mg | Fiber: 1g | Sugar: 14g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg