South Carolina runs on mustard: tangy-sweet golden sauce from the German settler tradition, and pulled pork's sharpest ally.
200 g
🟡 Dijon Mustard ›
or yellow mustard for the classic
Mise en place
Before you start
Yield: About 400 ml
Prep checklist
Dijon Mustard — or yellow mustard for the classic
Whisk everything over medium-low and simmer very gently 8–10 minutes — mustard scorches, so keep it lazy and stirred.
Finish with the butter for gloss. Rest a day in the fridge if you can; mustard sauces mellow beautifully.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight jar in the fridge, 3–5 days. Press plastic wrap onto the surface of starch-thickened sauces to stop a skin forming.
Freezing
Most sauces freeze 2–3 months; freeze in ice-cube trays for single portions. Emulsified butter/egg sauces don't freeze — they break on thawing.
Reheating
Reheat gently over low heat, whisking; butter- and egg-based sauces split when boiled. Loosen with a spoonful of warm water or stock.
Make ahead
Most sauces keep 3–5 days refrigerated and freeze in ice-cube trays for instant single portions. Emulsified butter sauces are best made within the hour.
Wine pairing
Follows the dish it dresses.
Beer pairing
Follows the dish it dresses.
On the plate
Serve it with
Sides
·
Pulled pork (the marriage it was born for)
·
A chicken sandwich's secret weapon
Garnish
A final swirl of butter or oil
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