South Carolina Mustard Barbecue Sauce

By Slimshoppin @slimshoppin

Over the weekend I was thinking about a jarred sauce that I bought on vacation in Nags Head, North Carolina – over 20 years ago. I couldn’t remember much about it, except it was like a vinaigrette, and it was green and I thought it was called SWAMP SAUCE. I remember buying 6 jars of it before we left to come home to Chicago. I thought I would look it up and see if that’s how I remembered it, and if so was there a recipe I could make to duplicate it.

I didn’t get very far in that search, because after searching “swamp sauce” this recipe was the first one that popped up. A chef named Bubba Mac posted this on one of my new favorite sites Food 52.

I’ve never made a mustard type bbq sauce. This can be served on pulled pork, chicken, a dip for pretzels (very yummy!) or ribs. The best part is this can be made with pantry ingredients – so many of you could make this any time if you wanted to. I made the sauce and served it with shredded chicken for sandwiches. I also made home fries to go with it, but threw half on the floor when the oven mitt I was using had a hole in it and I dropped the pan on the ground because I burnt my hand! So, even though it tasted good, it was hard eating it with one hand while my other hand was wrapped in ice

But I survived – so without further ado – here is the recipe

Print South Carolina Mustard Barbecue Sauce

Yield: 1 cup

This is a wonderful tangy sauce, perfect for many different kinds of meat - pork, chicken or steak!

Ingredients

  • 1 tablespoon olive oil or vegetable oil
  • 1/4 cup minced onion
  • 3 cloves garlic, minced
  • 1 cup yellow ballpark-style mustard, like French's
  • 1 teaspoon dry mustard
  • 1/4 cup ketchup
  • 2 tablespoons sugar
  • 1 teaspoon chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon freshly ground pepper
  • 1 tablespoon red pepper flakes
  • 3/4 cups water

Instructions

  1. In a medium sauce pan, add the oil, and onion and garlic and saute on low heat for about 5 minutes.
  2. Add the rest of the ingredients and cook, stirring occasionally for about 30 minutes.
  3. You can add more water if you want to thin it out, or add more crushed red pepper flakes if you want it spicier.
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Have any of you heard of a swamp sauce made in the Carolina’s?? If so, I would love to know what that is!

And if any of you foodies out there in the Chicago-land area want to meet up, what a better place to do that than the Chicago Food Swap! It’s in a few weeks, June 23rd – check out the details here. I may bring this sauce to the event!!!