Eastern Carolina Sauce Recipe

Combine liquids and sweeteners

In a medium saucepan, combine 2 cups apple cider vinegar and 1 cup water. Whisk in 1 tablespoon light brown sugar, 1 tablespoon granulated sugar, and 1 teaspoon dark molasses (if using) until dissolved.

Bring to a simmer

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Do not boil vigorously — a steady simmer is sufficient to meld flavors and slightly reduce the vinegar bite.

Add dry seasonings and mustard

Once simmering, add 1 tablespoon kosher salt, 2 teaspoons freshly ground black pepper, 1 teaspoon red pepper flakes, 1 tablespoon hot sauce, 2 tablespoons prepared yellow mustard, 1 teaspoon smoked paprika, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Whisk thoroughly to incorporate.

Lower the heat to maintain a gentle simmer and cook uncovered for 8–12 minutes, stirring occasionally, until the sauce has slightly reduced and the flavors have melded. Taste and adjust seasoning: add more hot sauce for heat, more sugar for sweetness, or a splash more water if it’s too sharp.

Finish and cool

If you want a rounder mouthfeel, stir in 1 tablespoon unsalted butter off the heat until melted. Remove the sauce from the heat and let it cool to warm room temperature; it will thicken slightly as it cools.

For service, strain through a fine-mesh sieve if you prefer a perfectly smooth sauce. Transfer to a squeeze bottle or lidded jar. Garnish with a sprinkle of freshly chopped parsley only when serving, if desired.

Store: refrigerate in an airtight container for up to 2 weeks. Rewarm gently before applying to meats; shake or stir before use.