Carolina Gold Sauce Recipe

Combine wet ingredients

In a medium bowl or the jug of an immersion blender, combine the yellow mustard, apple cider vinegar, honey, light brown sugar, Worcestershire sauce, and lemon juice (if using). Whisk briefly until the sugar and honey begin to dissolve.

Emulsify with oil

While whisking continuously (or with the immersion blender running on low), slowly drizzle in the vegetable oil in a steady stream to form a smooth, slightly thickened emulsion. If using a blender, add the oil in a slow stream with the blender running on low to avoid separation.

Season

Stir in the smoked paprika, onion powder, garlic powder, kosher salt, black pepper, and hot sauce or cayenne. Mix thoroughly and taste. Adjust heat with additional hot sauce or cayenne, and adjust acidity with a splash more vinegar or lemon juice if desired.

Adjust consistency

If the sauce is too thick for easy application, whisk in water 1 tablespoon at a time until you reach a pourable but clingy consistency suitable for brushing or tossing with meats (typically 1–3 tablespoons).

Rest and meld

Cover the sauce and refrigerate at least 1 hour, preferably 4 hours or overnight, to allow flavors to meld. Bring to room temperature before applying to hot meats.

Storage

Store refrigerated in an airtight container for up to 2 weeks. Stir or shake before use; if separated, re-emulsify by whisking or brief blitz with an immersion blender.

Application

Brush the sauce onto pulled pork, smoked chicken, pork ribs, or grilled sausages during the last 5–10 minutes of cooking for a light glaze, or toss finished sliced or pulled meats with the sauce to coat. Serve extra on the side for dipping.