I finally nailed my Carolina Gold Sauce, a simple mustard-based BBQ sauce with one secret ingredient that makes it endlessly useful on pork, chicken, fish, lamb, and beef, and I’m sharing the exact recipe here.

Jump to Recipe

I never thought a bottle of prepared yellow mustard and a splash of apple cider vinegar could cause so much trouble, but it does. My Carolina Gold Sauce walks the line between tangy, spicy, and slightly sweet in a way that makes people ask for more.

It’s not fancy, just bold, and every time I bring it to a cookout someone tries to guess the secret. I’m pretty sure this Homemade Bbq Sauce Recipe will change how you think about mustard sauces, and yeah kids and adults both fight over the last spoonful.

Try it and see what happens.

Ingredients

Print Recipe (No Advertisments)

Yellow mustard: Tangy base, low cal, got some antioxidants, gives sharp sour edge and smooth texture.
Apple cider vinegar: Adds bright acidity, small carbs only, helps balance sweetness, classic Southern tang, kinda sharp.
Brown sugar: Packed carbs, makes it sweet and sticky, adds caramel notes and a rounded richness.
Honey: Natural sweetener, floral flavor, it’s a bit thinner than sugar, boosts shine on glaze.
Molasses: Deep, bittersweet, rich in minerals, gives molassesy backbone and a darker, smoky color.
Smoked paprika: Adds warm smokiness and red color, almost no calories, gives aromatic complexity to sauce.
Cayenne pepper: Brings heat without extra calories, wakes up flavors, dial up the spice if you dare.

Ingredient Quantities

1 1/2 cups prepared yellow mustard

1/2 cup apple cider vinegar

1/3 cup packed light brown sugar

3 tbsp honey

1 tbsp molasses (optional but recommended)

2 tbsp Worcestershire sauce

1 tsp smoked paprika

1/2 tsp cayenne pepper (or more if you like heat)

1 tsp garlic powder

1 tsp onion powder

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1 to 2 tbsp water for thinning, optional

How to Make this

Print Recipe (No Advertisments)

1. In a medium saucepan whisk together 1 1/2 cups yellow mustard, 1/2 cup apple cider vinegar, 1/3 cup packed light brown sugar, 3 tbsp honey, and 1 tbsp molasses if you got it; add 2 tbsp Worcestershire sauce too.

2. Add the spices 1 tsp smoked paprika, 1/2 tsp cayenne (or more if you like heat), 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp kosher salt, and 1/2 tsp freshly ground black pepper, then whisk it all until smooth.

3. Put the pan over low to medium heat and bring the sauce to a gentle simmer while stirring, you want it warm and blended not boiling.

4. Let it simmer gently for about 5 to 8 minutes, stirring every so often so it doesnt stick or scorch, this helps the sugar dissolve and flavors marry.

5. Taste and tweak now: add a little more sugar or honey if you want sweeter, more vinegar for tang, extra cayenne for heat, or another splash of Worcestershire or molasses for depth.

6. If the sauce is too thick, thin it with 1 to 2 tbsp water, adding a tablespoon at a time until you get the consistency you like.

7. Remove from heat and let it cool a bit, the sauce will thicken as it cools so dont panic if it seems slightly runny while hot.

8. Transfer to a clean jar or airtight container, refrigerate up to 2 weeks, and warm gently before glazing hot meats or use straight on sandwiches and tenders.

Equipment Needed

1. Medium saucepan (about 2 to 3 quarts), for whisking and gentle simmering
2. Whisk, to blend the mustard, sugars and spices smooth
3. Measuring cups and measuring spoons, for accurate amounts
4. Wooden spoon or silicone spatula, to stir and scrape so it wont stick
5. Small bowl and teaspoon, for tasting and tweaks as you go
6. Funnel or small ladle, to transfer sauce into jars without making a mess
7. Clean jar or airtight container with lid, for storing in the fridge
8. Stove or cooktop, set to low-medium heat for simmering

FAQ

Q: How long will this sauce keep in the fridge? A: Store in an airtight jar or container, refrigerated, and use within 2 to 3 weeks. The vinegar and mustard help preserve it, but flavor slowly changes over time.

Q: Can I make it spicier or sweeter? A: Yes. Add more cayenne or a pinch of hot sauce for heat, or up the brown sugar and honey for sweetness. Taste as you go, cause small changes can swing the flavor fast.

Q: Can I substitute ingredients if I don't have something? A: Sure. White vinegar can replace apple cider vinegar but it will be a bit sharper. If you dont want Worcestershire use a splash of soy sauce or a vegan Worcestershire. Molasses is optional but gives depth, you can skip it if needed.

Q: Is this sauce good for basting while grilling or only for serving? A: It's great both ways. Use it as a mop or baste in the last 10 minutes of cooking so the sugars don't burn. You can also serve it cold as a dipping or finishing sauce.

Q: Can I freeze the sauce? A: You can, but mustard-based sauces sometimes change texture after freezing. Freeze in a tight container up to 3 months, thaw in the fridge and whisk or blend to re-emulsify before using.

Q: Any allergy or diet notes? A: Contains mustard and usually Worcestershire which often has anchovies and sometimes gluten. Use gluten-free or vegan Worcestershire to avoid those. Always check labels if you have allergies.

EASY Carolina Gold BBQ Sauce Recipe Substitutions and Variations

Prepared yellow mustard: swap with Dijon or stone ground mustard, 1:1. Dijon is tangier, stone ground adds bite and texture, you can mix half yellow half Dijon if you dont want it too sharp.
Apple cider vinegar: use white wine vinegar or fresh lemon juice, same amount. White wine vinegar is milder, lemon gives a bright citrus lift so taste and adjust.
Light brown sugar / molasses / honey: use dark brown sugar for deeper molasses flavor, or pure maple syrup or agave 1:1 for a smoother syrupy sweet. If you use liquid sweeteners, you might need 1 tbsp less water or simmer a bit to thicken.
Worcestershire sauce: substitute tamari or soy sauce plus a splash of balsamic or a tiny pinch of anchovy paste for umami. Use equal parts soy/tamari but cut salt elsewhere cause it will be saltier.

Pro Tips

– Keep the heat low and babysit it, dont walk away. A gentle simmer melts the sugar and tames the mustard, but if it bubbles hard the sugar can darken and get bitter, plus spices can scorch.

– Taste it after it cools a bit, dont judge it while it’s scalding. Flavors settle as it cools, so tweak with tiny bits of honey or brown sugar for sweet, a splash more vinegar for tang, or a little extra Worcestershire for umami.

– Want it silkier or glossier? Blitz it briefly with an immersion blender for a smoother mouthfeel, or off the heat stir in a teaspoon of softened butter to give shine and round out the acidity. If it’s too thick, thin a tablespoon at a time with water or warm apple juice until just right.

– Make ahead and freeze in portions. The flavor gets better after a day in the fridge, and freezing in an ice cube tray gives you single-use portions for glazing later — thaw in the fridge and warm gently before using.

EASY Carolina Gold BBQ Sauce Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

kcal

Equipment: 1. Medium saucepan (about 2 to 3 quarts), for whisking and gentle simmering
2. Whisk, to blend the mustard, sugars and spices smooth
3. Measuring cups and measuring spoons, for accurate amounts
4. Wooden spoon or silicone spatula, to stir and scrape so it wont stick
5. Small bowl and teaspoon, for tasting and tweaks as you go
6. Funnel or small ladle, to transfer sauce into jars without making a mess
7. Clean jar or airtight container with lid, for storing in the fridge
8. Stove or cooktop, set to low-medium heat for simmering

Ingredients

1 1/2 cups prepared yellow mustard
1/2 cup apple cider vinegar
1/3 cup packed light brown sugar
3 tbsp honey
1 tbsp molasses (optional but recommended)
2 tbsp Worcestershire sauce
1 tsp smoked paprika
1/2 tsp cayenne pepper (or more if you like heat)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 to 2 tbsp water for thinning, optional

Directions

In a medium saucepan whisk together 1 1/2 cups yellow mustard, 1/2 cup apple cider vinegar, 1/3 cup packed light brown sugar, 3 tbsp honey, and 1 tbsp molasses if you got it; add 2 tbsp Worcestershire sauce too.
Add the spices 1 tsp smoked paprika, 1/2 tsp cayenne (or more if you like heat), 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp kosher salt, and 1/2 tsp freshly ground black pepper, then whisk it all until smooth.
Put the pan over low to medium heat and bring the sauce to a gentle simmer while stirring, you want it warm and blended not boiling.
Let it simmer gently for about 5 to 8 minutes, stirring every so often so it doesnt stick or scorch, this helps the sugar dissolve and flavors marry.
Taste and tweak now: add a little more sugar or honey if you want sweeter, more vinegar for tang, extra cayenne for heat, or another splash of Worcestershire or molasses for depth.
If the sauce is too thick, thin it with 1 to 2 tbsp water, adding a tablespoon at a time until you get the consistency you like.
Remove from heat and let it cool a bit, the sauce will thicken as it cools so dont panic if it seems slightly runny while hot.
Transfer to a clean jar or airtight container, refrigerate up to 2 weeks, and warm gently before glazing hot meats or use straight on sandwiches and tenders.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 15g
Total number of serves: 45
Calories: 18kcal
Fat: 0.3g
Saturated Fat: 0.03g
Trans Fat: 0g
Polyunsaturated: 0.1g
Monounsaturated: 0.15g
Cholesterol: 0mg
Sodium: 147mg
Potassium: 18mg
Carbohydrates: 4.1g
Fiber: 0.27g
Sugar: 3.7g
Protein: 0.36g
Vitamin A: 4IU
Vitamin C: 0.5mg
Calcium: 6.5mg
Iron: 0.31mg

EASY Carolina Gold BBQ Sauce Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

EASY Carolina Gold BBQ Sauce Recipe Substitutions and Variations

Pro Tips