How to Make Carolina gold barbecue sauce

• In a medium-sized saucepan, combine the yellow mustard, apple cider vinegar, honey, brown sugar, Worcestershire sauce, ketchup, black pepper, salt, garlic powder, onion powder, smoked paprika, and cayenne pepper.
• Whisk all the ingredients together until well combined.
• Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
• Reduce the heat to low and let the sauce simmer for about 20 minutes, or until it thickens to your desired consistency. Stir occasionally to prevent sticking.
• Once the sauce has reached your desired thickness, remove the saucepan from the heat and let it cool slightly.
• Transfer the Carolina Gold Barbecue Sauce to a clean, airtight container.

Carolina Gold Barbecue Sauce is traditionally served with various grilled or smoked meats, especially pulled pork, chicken, and ribs. It adds a tangy, sweet, and mildly spicy flavor to the dishes, making them delicious and mouthwatering.

Carolina Gold Barbecue Sauce is a unique and iconic mustard-based barbecue sauce hailing from South Carolina. It offers a balance of sweet and tangy flavors with a hint of spice, making it a delightful complement to a wide range of grilled or smoked meats. Its versatility and bold taste have made it a favorite among barbecue enthusiasts not only in the United States but also worldwide.

Facts about the sauce:

1. Carolina Gold Barbecue Sauce has its roots in German and European immigrants who settled in South Carolina in the 18th century, bringing their mustard-based sauce traditions with them.
2. Unlike the more commonly known tomato-based barbecue sauces found in other regions of the United States, Carolina Gold Barbecue Sauce stands out for its prominent use of mustard as the main ingredient.
3. The sauce’s vibrant yellow color, derived from the mustard, is one of its distinctive features, setting it apart from other barbecue sauce varieties.
4. Over the years, Carolina Gold Barbecue Sauce has gained popularity beyond South Carolina and is now appreciated by barbecue lovers all over the world, often finding its place on menus and in recipes internationally.