South Carolina-Style Mustard Sauce

By mirelsonp

Tangy mustard sauce has roots that extend to German settlers in 18th-century america. It is a sublime match with smoked-pork dishes, especially lean pork loin.

Brush it onto the meat toward the end of cooking. Reserve some sauce for serving at the table.

Make Ahead: The sauce tastes better with a day's refrigeration. It can be refrigerated in a container with a tight-fitting lid for up to 1 month. From Smoke Signals columnist Jim Shahin.

Ingredients

• 2 cups prepared yellow mustard, such as French's
• Freshly squeezed juice from 1 or 2 lemons (1/4 cup)
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar, preferably light brown sugar
• 1 teaspoon cayenne pepper
• 1 tablespoon freshly ground black pepper
• 2 teaspoons salt
• 1 1/2 teaspoons garlic powder

Preparation

Step 1

Combine the mustard, lemon juice, vinegar, brown sugar, cayenne and black peppers, salt and garlic powder in a medium saucepan over medium-high heat. Once the mixture starts to boil, reduce the heat to medium-low, cook for about 20 minutes, stirring occasionally.

Transfer to a container with a tight-fitting lid. Cool uncovered to room temperature, then cover and refrigerate for up to 1 month.