I love mustard in all its forms, so I’ve been wanting to try out a Carolina-style mustard barbecue sauce for a while now. I decided to give this recipe by Billy Parisi a shot. He recommends making it 1-3 days ahead before serving to let the flavors “meld.” I made it on a Thursday for a Saturday barbecue, and although I don’t think the flavors changed much over the two days, it’s still a delicious option as a tangy honey mustard sauce.

I used Mexican chili powder instead of Indian or cayenne, which made this a lot milder than expected, so I added ~1 teaspoon of Tabasco sauce to rev it up a bit. Even then, it’s still fairly mild, so feel free to jazz this up as much as you want.

My spouse has informed me that in addition to using it as a barbecue sauce, it’s also destined to be used as a steak marinade. Hooray for multiple options!

When I made this, it made about 3 3/4 cups (almost 2 full pint jars).

2 cups of yellow mustard
¼ cup whole grain mustard
½ cup of apple cider vinegar
1/2 cup of honey
1/2 cup of brown sugar
¼ cup of ketchup
1 tablespoon of chili powder
1 tablespoon of Worcestershire sauce
2 teaspoons garlic granules
2 teaspoons onion granules
1 ½ teaspoons salt
½ tsp black pepper
Tabasco sauce – to taste (optional)

Add the ingredients to a medium-size pot and cook over low heat for 15 minutes while occasionally stirring.

Cool and serve.