Bottled barbeque sauce is great in a pinch, but even better is making your own at home. Mustard BBQ Sauce is a delicate and tangy sauce that is tasty on beef, pork, and chicken.
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Mustard Barbecue Sauce
The flavor is more complex in this recipe with the addition of brandy, dijon mustard, and white balsamic vinegar. Try this sauce for your next cookout.
Take a road trip through the barbeque belt of America, and you’ll be amazed at the number of different bbq sauces you’ll find. Many are similar, but a few are truly special, such as the mustard-based bbq sauce of central South Carolina. The origins of this one-of-a-kind sauce stretch back to the large number of Germans who settled in the middle of South Carolina during the 1800s. Along with their culture and traditions, these German immigrants brought their love of mustard to America. Therefore, it was only a matter of time before mustard began to show up in the area’s bbq sauce. If you haven’t tried mustard bbq sauce, you don’t know what you are missing.
What Types of Meats Go Well with South Carolina Mustard Bbq Sauce?
Any cut of meat pork is naturally going to taste amazing with this style of mustard. Unlike other barbeque sauces that can be overly sweet or a bit spicy, South Carolina mustard bbq sauce delivers tartness that cuts through the richness of fatty cuts like pork shoulder or ribs. Mustard barbeque sauce is equally delicious on leaner cuts like tenderloins and pork chops, especially when you cook them over hardwood.
This recipe is also great for burgers and chicken, and it will turn an ordinary hot dog into something extraordinary.
Brandy Makes this Mustard Barbecue Sauce Better
Yep. You read that right. Most recipes for mustard bbq sauce don’t contain alcohol, but this one does, and it is a delicious addition!
You may have heard of bourbon bbq sauce, but this one has brandy. Brandy is distilled wine, and it has quite a kick. But don’t worry, most of the alcohol is burned off during the cooking process. Since brandy is a major flavoring component of this sauce, you should use a brandy that you like to drink. For those who don’t ordinarily drink brandy, it is still worth buying a bottle to make this recipe. Inexpensive brands like Paul Masson Grande Amber Brandy or Christian Brothers VS Brandy are perfect.
You don’t have to buy a regular-sized bottle. Many liquor stores sell 375 ml or even 50 ml bottles near the register. Although the 50 ml bottles are just a little less than the quarter cup of brandy that the recipe calls for, it won’t affect how the sauce tastes.
Anyone who cannot use brandy, increase the amount of white balsamic vinegar you are using to 3/4 of a cup.
Tips for Making and Storing Mustard Barbecue Sauce
- Try toasting the whole black peppercorns to release oils. Heat the whole peppercorns in a dry pan over medium heat for a minute or two. Remove the pan from the heat when you can smell the peppercorns toasting. If the peppercorns start jumping around in the pan, reduce the heat to avoid burning them.
- Mustard BBQ sauce stores well in an airtight container in the fridge for at least a month. Just be sure never to dip a sauce brush directly into any mustard bbq sauce that you want to keep. Always pour it out into another container to prevent cross-contamination.
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Recipe Ingredients
Here’s a list of what you need:
- Brandy
- Dijon mustard
- White balsamic vinegar
- Honey
- Lemon juice
- Butter
- Red pepper flakes
- Black peppercorns
How to Make Mustard BBQ Sauce
- Reduce brandy by half in a pan over medium heat.
- Crush the black peppercorns and add them to the pan.
- Add the remaining ingredients to the pan.
- Cook over medium-low heat for 30 minutes.
More BBQ Sauce Recipes
Love homemade sauces? Try these recipes!
- Campfire Sauce
- Chick Fil A Sauce
- Horsey Sauce
- Mexican Green Sauce
- Quesadilla Sauce
- Shrimp Cocktail Sauce
- Sweet and Sour Sauce
- Taco Sauce
- Yum Yum Sauce
- Zesty Sauce
Check out more of my easy sauce recipe and the best DIY recipes here on CopyKat!
Mustard BBQ Sauce
Ingredients
- ¼ cup brandy
- 1 tablespoon black peppercorns
- 1 cup Dijon mustard
- ½ cup white balsamic vinegar
- ¼ cup honey
- 2 tablespoons lemon juice
- 2 tablespoons butter
- 1 tablespoon red pepper flakes
Instructions
- Reduce brandy by half in a pan over medium heat.
- Crush the peppercorns and add them to the pan.
- Add the rest of the ingredients to the pan. Stir to combine them.
- Cook the sauce over medium-low heat for 30 minutes, stirring occasionally.
AZ Gal
Sounds delicious. I do not have Brandy and hate to buy a whole bottle. What else could I use?
Stephanie Manley
Maybe Cognac, I don’t know what types of liquor you have on hand.
Bob
This is great!