Spicy S.C. Mustard Sauce 1.500

Deb Lindsey for The Washington Post

Smoke Signals Barbecue Sauce Contest May 25, 2011

"This sauce is so tangy, savory and addictive, it would make old blackboard erasers tastes good," Zora Margolis wrote us. She might just be right. The sauce, she tells us, pairs best with grilled or slow-smoked pork or chicken and is terrific with grilled onions, mushrooms and eggplant. We can attest that it's great on ribs as well.

It won first place in our inaugural Smoke Signals Barbecue Sauce Contest.

Make Ahead: The sauce can be refrigerated for several weeks.

Servings: 1.5 cups
  • 2/3 cup prepared yellow mustard (hot-dog style)
  • 1/2 cup packed light brown sugar
  • 1/4 cup sugar
  • 1 cup cider vinegar
  • 2 tablespoons ancho or pure chili powder
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon regular or low-sodium soy sauce
  • 1 lime
  • A few squirts of Sriracha (Asian-style chile sauce)


Combine the mustard, sugars, vinegar, ancho or chili powder, white pepper, cayenne pepper and soy sauce in a medium saucepan; stir to combine. Cut the lime in half; squeeze the juice of the halves into the saucepan, then toss the spent halves into the mixture. Cook over low heat for 15 to 20 minutes, stirring occasionally.

Cool to room temperature; discard the lime halves. Add the Sriracha (to taste); stir well.

Use right away, or cover and refrigerate for up to several weeks.

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Recipe Source

From Zora Margolis of Washington.

Tested by Jim Shahin.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.