In the American South, barbecue sauce is as controversial a subject as the barbecue itself, perhaps even more so with regional variations being fiercely defended as the best, the original and the only sauce worth having. My North Carolina-style BBQ sauce is inspired by the mustard-based sauces of North Carolina. This is very much a ‘season to taste’ sauce, it’s quite sharp and a little spicy, feel free to add more heat if you like, more sugar or tomato paste to sweeten it up a touch, or more mustard if that’s your preference. I like to use wholegrain mustard, but Dijon or American mustard work just as well. I blitz the sauce with a stick blender to thicken it up a little as I find it glazes the meat or seafood better that way, this isn’t traditional, so leave it loose and chunky if you prefer.
Makes about ¾ cup
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