WOAH! Stop the presses. Where have you been all my life?
I always thought barbecue sauces were tomato-based. This barbecue sauce has no tomato in sight. Instead, the base is from mustard and vinegar. It is amazing what a little blackstrap molasses can do to herald a sauce into the barbecue family.
The ultimate barbecue sauce is probably a very touchy/personal topic for many, especially in the US, with each region having their own spin on their special sauce for grilling. While in Texas, I didn’t go for barbecue, but I seem to be homesick for my time in Houston and bringing the barbecue back to Toronto.
However, this is not Texas-style barbecue sauce, it hails from South Carolina. Mustard-loving Germans added a barbecue twist to their local sauce and it is wonderful. Not too sweet, a heavy hand with the vinegar and a perfect punch from the savoury spices. A perfect mix for me and my love of all things mustard.
I haven’t quite decided what to do with this sauce yet. I was originally going to toss it with some tofu and veggies and then bake it, but now all I want to do is keep it. Why use that all in one go?
What is your favourite barbecue sauce and what do you like to do with it?
South Carolina Mustard Barbecue Sauce
Adapted from Fat Free Vegan
1/2 cup prepared mustard (I used Dijon mustard)
1/2 cup cider vinegar
1 tbsp blackstrap molasses
1/4 tsp turmeric
3 tbsp agave nectar or other sweetener (or more, to taste)
3 cloves garlic, minced or pressed
1/2 tsp granulated onion
1/2 tsp celery seed
1/2 tsp dried thyme
1/4 tsp salt
1/8 tsp Aleppo chili flakes, or to taste
1. Place all ingredients in a small saucepan. Bring to a boil, reduce heat and simmer for 15-20 minutes until slightly thickened. Store in the fridge.
Makes 1 cup.