janet @ the taste space

South Carolina Mustard Barbecue Sauce (Tomato-Free)

In Favourites, Sides on September 23, 2014 at 6:54 AM

South Carolina Mustard Barbecue Sauce

WOAH! Stop the presses. Where have you been all my life?

No seriously.

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?

PS. I am sharing this with Credit Crunch Munch and this week’s Virtual Vegan Potluck.

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.

  1. Yum yum! I’m going to make this and gloat about how much more superior it is to my husband’s store-bought nonsense. Looks divine!

  2. Sounds great! I’ll probably substitute barley malt for the agave and molasses.

  3. Mmm I bet this would be so good with maple syrup…maple bbq sauce for the win! Love this Janet!

  4. Ooh, very interesting indeed! And I would totally get it all to myself, since I’m the only vinegar-lover in our house. Yay!

  5. I’m thinking of reducing it further and using it as a glaze when baking slices (from the neck) of butternut squash.

  6. […] sliced my pretzel open, filled it with pesto, cheeze, mustard barbecue sauce, then popped it onto the griller. Yum! Radish peppadew salsa on the side, just because. That […]

  7. […] and Mint by De Tout Coeur Limousin | Vegetarian meatball and chickpea stew by Feeding Boys | Homemade tomato free BBQ sauce by Taste […]

  8. This looks so tasty and a real boon for anyone allergic to nightshades. Thanks for submitting to Credit Crunch Munch, your entry has now been featured in this month’s round up.

  9. Finally I might have found a BBQ sauce my mum will try. She hates tomatoes! I’m pinning this for the next time I want her to try a BBQ flavoured recipe =)

  10. […] South Carolina Mustard Barbecue Sauce (Tomato-Free)|Pajeon- Scallion Pancakes|Beer Batter Fried Green Olives with Sriracha Mayo|Muesli Slice […]

  11. holy moly, this sounds good. I’ve never been a fan of most barbecue because of the sweet sauces, but this sauce looks like it was made for me. good find! and thank you for sharing!

  12. […] the beans and just make your own barbecue sauce. This is a South Carolina-style barbecue sauce with a mustard/vinegar tang with a touch of blackstrap molasses reminiscent of barbecue. See also […]

  13. […] much, I would usually get the filling as a side to a protein bowl. YUM!  In retrospect, my recent hankering for BBQ sauce may have been spurred by a Green […]

  14. […] post for her new favourite BBQ sauce made with rhubarb and I was intrigued. No stranger to making my own barbecue sauce, it sounded like a neat idea. Rob was digging a rhubarb chutney and I thought this […]

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