Carolina Mustard Sauce: Golden Times
In South Carolina, people are absolutely crazy about Carolina Mustard Sauce, also known here as Carolina Gold Sauce. The sauce owes its name to the golden-yellow color of its main ingredient: mustard! Let’s dive into the history of this sauce and take a look at what you can use it for and how you can make it yourself.
A good idea often has many fathers – and that is also the case with this famous mustard sauce. There are various stories circulating about its invention, but they all have one thing in common. It was European emigrants who moved to America in the 18th century and brought their love of mustard along with them in their luggage. Whether it was of German or French origin – just think of the famous Dijon mustard – can no longer be clearly determined today. Much more interesting is the question of who made sure the sauce became known all over South Carolina. It all likely started with Joseph (Joe) Bessinger. This farmer, who had eleven children, was born in Orangeburg County in 1891. He regularly prepared whole pigs for his large family, cooking them in the traditional way in a pit in the ground and basting them every now and then with a homemade mustard sauce. According to tradition, he invented the original recipe for this golden-yellow sauce with a sweet touch in 1933, which had what it took to become a true classic. In 1939, Joe decided to start a new career. He sold a cow and used the proceeds to open a café in Holly Hill, South Carolina. Five of his sons – Joe David, Melvin, Robert, Thomas, and Maurice – learned from the ground up how to prepare pork over hickory wood and refine its taste with this mysterious BBQ sauce based on sweet mustard. Over time, these boys, along with four other siblings, all opened their own barbecue restaurants. In this way, they spread their own versions of South Carolina Mustard Sauce throughout the entire state, making it popular from Charleston to the capital, Columbia.
Make it yourself
South Carolina Mustard Sauce gets its sweetness from honey, a bit of tartness from apple cider vinegar, and, of course, its lovely spiciness from the mustard, chili peppers, or a splash of Tabasco. The basic ingredients are therefore simple. In South Carolina, the sauce is used for spareribs, pulled pork, or smoked ham. But this mustard sauce also goes well with grilled chicken. Nowadays, South Carolina Mustard Sauce can be found in European grocery stores. But this golden barbecue sauce is very easy to make yourself. You probably already have the ingredients at home – and the basic recipe comes from FIRE&FOOD.
Joe Bessinger
If there is one condiment that can be found in the refrigerator of every grill master, it is the red BBQ sauce based on tomatoes, onions, and other additions. It varies in spiciness, but is otherwise suitable for everyone. But it doesn't always have to be red. Those who set out on a journey of discovery to the southern United States will, of course, encounter red BBQ sauces – but also those based on vinegar, mayonnaise, or even mustard. We want to put the spotlight on the latter this time: the Carolina Mustard Sauce.
Ingredients (for 1 jar):
• 150 g medium-hot mustard
• 4 tbsp honey
• 1 tbsp brown sugar
• 50 ml apple cider vinegar (white wine vinegar also works)
• 2 tsp Worcestershire sauce
• 1 tsp Tabasco (or Sriracha)
Put all ingredients in a pot and heat gently until the sugar has dissolved and everything is well mixed. Then let it simmer gently for half an hour (Caution: do not boil!).
Pour into a clean jar or – if available – a mustard pot and keep refrigerated until use. If the sauce is to be stored for a long period, it is advisable to fill it into a sterilized jar.
