Mustard BBQ sauce is pretty indigenous to the South, especially South Carolina and that region.
We make some pretty wicked variations here in Texas though 🙂
Here’s my take on it, partially borrowed from the most wonderful step-dad ever(mine!) and partially from the classic SC sauces.
Primal Vinegar Mustard BBQ Sauce or “sop”
1 large onion diced small or sliced paper thin, your choice
1-2 cloves of garlic, peeled and sliced paper thin
1/2tsp or more crushed pepper flakes(optional but adds nice heat)
4T good salted butter (I use kerrygold or anchor usually, but Challenge isn’t bad either)
1-2 cups plain white apple cider vinegar***
3/4 cup prepared yellow mustard
3T molasses, maple syrup or honey, your choice
3T gluten free Worstershire sauce (I know I spelled that wrong)
2T coconut aminos or gluten free Tamari soy sauce
copious amounts of fresh cracked black pepper (ok to taste lol)
1/2tsp sea salt
Melt the butter in a deep pan and saute the onion. garlic, and pepper flakes(if using) until the onion is soft and it smells great – you can go so far as to caramelize the onion if you like.
Once that’s done, add everything else and simmer over very low heat for 15-20 minutes.
Cool and refrigerate until you need it. Stores well refrigerated fpr up to 3 weeks (mine’s never lasted longer than that without running out, so that’s all I’ll vouch for lol.
Note: It’s important to use the Wostershire and Tamari/coconut aminos to help soften the vinegary taste of the mustard and vinegar combo and give it a more complex flavor. Don’t skip the stuff 🙂
*** I show 1-2 cups vinegar. If you’re using it as a BBQ sauce, 1 cup. If you’re using it to sop your bbq as it cooks, use 2 cups to increase the volume for sopping.
BTW yes, Hubbs totally screwed up my birthday. No shocker there.