South Carolina Honey-Mustard Sauce
by Elizabeth Karmel
Traditionally, South Carolinians make their pulled pork sandwiches with this mustard sauce and without coleslaw. Toast and butter the buns before piling them high with the pork.
Yields 2 cups.
To learn more, read the article:
Smoky, Tender Barbecued Pork
1 cup prepared yellow mustard
3/4 cup cider vinegar
1/2 cup molasses
1/4 cup honey
2 Tbs. peanut oil
2-1/2 tsp. Worcestershire sauce
1 tsp. kosher salt
1/2 tsp. ground white pepper
1/2 tsp. freshly ground black pepper
Large pinch cayenne
In a small stainless-steel or other nonreactive saucepan, combine the mustard, vinegar, molasses, honey, peanut oil, and Worcestershire sauce; whisk to combine. Continue stirring while bringing to a simmer over medium-high heat. Add the salt, white pepper, black pepper, and cayenne, and whisk to combine. Reduce the heat to maintain a simmer and let the sauce cook for another 5 minutes, stirring occasionally. Let cool to warm or room temperature before using.
nutrition information (per serving):
Size
:
per 1/4 cup;
Calories
(kcal):
140;
Fat
(g):
5;
Fat Calories
(kcal):
40;
Saturated Fat
(g):
1;
Protein
(g):
1;
Monounsaturated Fat
(g):
2;
Carbohydrates
(g):
27;
Polyunsaturated Fat
(g):
2;
Sodium
(mg):
650;
Cholesterol
(mg):
0;
Fiber
(g):
1;
photo: Scott Phillips
From Fine Cooking 66
, pp. 58
August 1, 2004
