EASY Carolina Gold BBQ Sauce Recipe

I just made a Carolina Gold Sauce that’s like honey mustard with a smoky, spicy kick and honestly ruined me for every other bottle in my fridge.

I’m obsessed with this Carolina Gold Sauce. It’s like honey mustard got smoky and grew teeth.

I love how the tang punches through, then the brown sugar whispers sweet, and mustard keeps everything honest. It’s a Mustard Bbq Sauce that actually works on chicken, pork, fish, even burgers.

Kids beg for it on tenders and adults douse ribs without shame. And it’s small-town soul with barbecue confidence.

I crave it for weekend cooks, weeknight chaos, and whenever I want sauce that’s tangy, sweet, a little spicy, and impossibly easy to reach for. Pure, messy joy.

Worth licking the plate daily.

Ingredients

• Basically, mustard brings tangy backbone and classic Carolina twang.
• Plus, apple cider vinegar adds bright zip, cutting the sweetness.
• Brown sugar gives molasses sweetness and a sticky, caramel gloss.
• Honey rounds flavors with floral sweetness and sticky sheen.
• Worcestershire adds savory umami and a little meaty punch.
• Basically, smoked paprika brings gentle smoke; liquid smoke if you want more.
• Cayenne brings heat; hot sauce makes it tangy and punchier.
• Garlic powder adds savory punch without any crunchy bits.
• Onion powder gives sweet, rounded savory background.
• Kosher salt wakes up everything, so don’t skip it.
• Fresh black pepper adds bite and a peppery pop.
• Neutral oil smooths texture; melted butter gives richer mouthfeel.
• Basically, ketchup adds tomato sweetness if you want familiar comfort.

Ingredient Quantities

• 1 cup yellow mustard (plain, old-school)
• 1/2 cup apple cider vinegar
• 1/3 cup packed light brown sugar
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika (or 1/2 teaspoon liquid smoke plus regular paprika)
• 1/2 teaspoon cayenne pepper (or hot sauce if you like more heat)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons neutral oil (vegetable or canola) or melted butter
• Optional: 1 tablespoon ketchup for a touch of tomato sweetness

How to Make this

1. In a medium saucepan combine 1 cup yellow mustard, 1/2 cup apple cider vinegar, 1/3 cup packed light brown sugar, 2 tablespoons honey and 1 tablespoon Worcestershire sauce, stir until mostly smooth.

2. Add 1 teaspoon smoked paprika (or 1/2 teaspoon liquid smoke plus regular paprika), 1/2 teaspoon cayenne pepper (or a few dashes hot sauce if you want more heat), 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; whisk to incorporate.

3. Stir in 2 tablespoons neutral oil or melted butter and the optional 1 tablespoon ketchup if you want a touch of tomato sweetness, mix until the sauce looks even.

4. Place the pan over medium-low heat and bring the sauce to a gentle simmer while whisking, you dont want it to boil hard.

5. Lower the heat and let the sauce simmer very gently for 5 to 8 minutes, stirring occasionally, this helps the sugar dissolve and the flavors marry.

6. Taste and adjust: if it’s too tangy add a little more brown sugar or honey, if it needs smoke add a drop more liquid smoke, if it’s too thick thin with a teaspoon or two of apple cider vinegar or water.

7. For an extra smooth, restaurant-style sauce, let it cool slightly then blitz with an immersion blender or in a countertop blender for 10 to 15 seconds.

8. Let the sauce cool to room temperature, then transfer to a clean jar or bottle. It will thicken a bit as it cools.

9. Store in the refrigerator up to 2 weeks, shake or stir before using. Great on pulled pork, chicken, fish, burgers, or for dipping chicken tenders, hot dogs and brats.

Equipment Needed

1. Medium saucepan (about 2 to 3 qt)
2. Measuring cups and measuring spoons (for the mustard, vinegar, sugar, teaspoons etc)
3. Whisk (for smoothing and whisking while heating)
4. Silicone spatula or wooden spoon (for stirring and scraping the pan)
5. Small ladle or tablespoon for tasting and adjusting seasonings
6. Immersion blender or small countertop blender (to blitz smooth at the end)
7. Clean jar or squeeze bottle with lid for storing the sauce
8. Fine mesh strainer (optional, if you want an extra-smooth, seed-free finish)

FAQ

EASY Carolina Gold BBQ Sauce Recipe Substitutions and Variations

• Yellow mustard: swap with Dijon for a smoother tang or spicy brown mustard for more bite. If you only got stoneground mustard it works too, just expect little mustard seeds.
• Apple cider vinegar: white wine vinegar or rice vinegar both keep the bright acidity. In a pinch use fresh lemon juice but use a little less cause it’s sharper.
• Brown sugar / honey: use maple syrup or molasses if you want a deeper flavor. Or white granulated sugar plus a splash of molasses gives a close match.
• Worcestershire sauce: substitute with soy sauce plus a splash of vinegar and a pinch of sugar, or use tamari if you need gluten free.

Pro Tips

1. Warm the oil or butter first before mixing it in, it blends way better and the sauce won’t look greasy. If you’re using butter, melt it slowly so it doesn’t brown, then whisk it in while everything is still warm.

2. If the sauce tastes a little flat after simmering, add a tiny pinch of baking soda, like 1/16 teaspoon, then whisk and taste. It brightens mustard sauces by cutting some acidity, but don’t overdo it or it’ll go soapy.

3. For a smoother, less grainy texture, let the finished sauce sit in the fridge overnight. The flavors meld and the mustard seeds mellow. If you want it silky right away, blitz it in a blender for 10 to 15 seconds, then strain through a fine mesh if you’re picky.

4. Want to customize heat and smoke without ruining balance? Make small test batches: add cayenne or liquid smoke by drops, not spoonfuls. Keep a neutral base jar, then split off small amounts to experiment so you don’t accidentally waste a whole batch.

EASY Carolina Gold BBQ Sauce Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I just made a Carolina Gold Sauce that's like honey mustard with a smoky, spicy kick and honestly ruined me for every other bottle in my fridge.

Pin

Servings

8

servings

Calories

102

kcal

Equipment: 1. Medium saucepan (about 2 to 3 qt)
2. Measuring cups and measuring spoons (for the mustard, vinegar, sugar, teaspoons etc)
3. Whisk (for smoothing and whisking while heating)
4. Silicone spatula or wooden spoon (for stirring and scraping the pan)
5. Small ladle or tablespoon for tasting and adjusting seasonings
6. Immersion blender or small countertop blender (to blitz smooth at the end)
7. Clean jar or squeeze bottle with lid for storing the sauce
8. Fine mesh strainer (optional, if you want an extra-smooth, seed-free finish)

Ingredients

• 1 cup yellow mustard (plain, old-school)

• 1/2 cup apple cider vinegar

• 1/3 cup packed light brown sugar

• 2 tablespoons honey

• 1 tablespoon Worcestershire sauce

• 1 teaspoon smoked paprika (or 1/2 teaspoon liquid smoke plus regular paprika)

• 1/2 teaspoon cayenne pepper (or hot sauce if you like more heat)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons neutral oil (vegetable or canola) or melted butter

• Optional: 1 tablespoon ketchup for a touch of tomato sweetness

Directions

• In a medium saucepan combine 1 cup yellow mustard, 1/2 cup apple cider vinegar, 1/3 cup packed light brown sugar, 2 tablespoons honey and 1 tablespoon Worcestershire sauce, stir until mostly smooth.
• Add 1 teaspoon smoked paprika (or 1/2 teaspoon liquid smoke plus regular paprika), 1/2 teaspoon cayenne pepper (or a few dashes hot sauce if you want more heat), 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; whisk to incorporate.
• Stir in 2 tablespoons neutral oil or melted butter and the optional 1 tablespoon ketchup if you want a touch of tomato sweetness, mix until the sauce looks even.
• Place the pan over medium-low heat and bring the sauce to a gentle simmer while whisking, you dont want it to boil hard.
• Lower the heat and let the sauce simmer very gently for 5 to 8 minutes, stirring occasionally, this helps the sugar dissolve and the flavors marry.
• Taste and adjust: if it’s too tangy add a little more brown sugar or honey, if it needs smoke add a drop more liquid smoke, if it’s too thick thin with a teaspoon or two of apple cider vinegar or water.
• For an extra smooth, restaurant-style sauce, let it cool slightly then blitz with an immersion blender or in a countertop blender for 10 to 15 seconds.
• Let the sauce cool to room temperature, then transfer to a clean jar or bottle. It will thicken a bit as it cools.
• Store in the refrigerator up to 2 weeks, shake or stir before using. Great on pulled pork, chicken, fish, burgers, or for dipping chicken tenders, hot dogs and brats.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 67g
• Total number of serves: 8
• Calories: 102kcal
• Fat: 4.7g
• Saturated Fat: 0.31g
• Trans Fat: 0g
• Polyunsaturated: 1.6g
• Monounsaturated: 2.7g
• Cholesterol: 0mg
• Sodium: 688mg
• Potassium: 54mg
• Carbohydrates: 14.2g
• Fiber: 0.6g
• Sugar: 13g
• Protein: 1.3g
• Vitamin A: 150IU
• Vitamin C: 0.6mg
• Calcium: 19mg
• Iron: 0.47mg