Around the States in Seven Sauces A regional tour of American barbecue
Carolina Mustard Sauce
Alabama White Sauce
• 3/4 cup yellow mustard (the plain kind, not honey or Dijon)
• 3/4 cup mayonnaise*
East Carolina BBQ Sauce
• 1/2 cup honey
• 1/4 cup lemon juice
• 1 cup white vinegar
• 1/4 cup brown sugar
• 1/4 cup apple juice
• 1 cup cider vinegar
• 1/2 cup apple cider vinegar
• 1 tbsp garlic powder
• 1 tbsp brown sugar
• 2 tbsp ketchup
• 1 tbsp cream-style horseradish
• 1 tbsp cayenne pepper
• 2 tsp Worcestershire sauce
• 1 tbsp ground black pepper
• 1 tbsp hot sauce
• 1 tbsp garlic powder
• 1 tsp mustard powder
• 1 tsp salt
• 1/2 tsp salt
• 1/4 tsp coarse kosher salt
• 1 tsp ground black pepper
• 1/2 tsp hot sauce
• 1/2 tsp cayenne pepper
Combine all ingredients in a glass jar or bottle with lid. Seal tightly and store in refrigerator for up to two days to allow flavors to fully mix. Keep refrigerated up to two months, shaking occasionally to prevent excess separation.
• Pinch of cayenne, to taste
Combine all ingredients in a large bowl. Whisk until mixed. Allow to rest in refrigerator for at least 2 hours to allow flavors to meld. Store in refrigerator for up to 1 week. *If the amount of mayo scares you, swap out up to half the amount (3/8 cup) for plain Greek yogurt.
Spring 2019
Combine all ingredients in a small pot. Cook on low heat for five minutes, stirring frequently to prevent burning. Let cool. Pour into jar, seal, and keep in refrigerator for at least one day before using. Keeps up to two months in refrigerator.
• 1/3 cup cider vinegar
Drink & Dine New England • 7