How long does South Carolina mustard sauce keep?

Up to 2 weeks in the fridge. Decant it into an airtight container once it has simmered. You can also freeze it in portions for up to 3 months. The recipe makes about 500ml, so it is worth having ready for several cooks.

Do I need to cook mustard BBQ sauce?

Only briefly. Put everything in a pot and simmer for 2 to 3 minutes on the hob. The aim is simply to warm and combine the ingredients, so it does not need the Charlie Oven.

What is South Carolina mustard sauce good with?

It is excellent with pulled pork and smoked chicken, or as a dipping sauce. You can also brush it onto meat during the last few minutes of cooking in the Charlie Oven for a caramelised glaze.

Can I make the mustard sauce milder or hotter?

Yes. Adjust the hot sauce to suit your heat level. The recipe uses 5g (1 tsp), so start there and add more a little at a time, tasting as the sauce warms through.

Outdoor Cooking & Charcoal Oven Recipes / American

Cooked in the Charlie Charcoal Oven

South Carolina Mustard BBQ Sauce

Name: South Carolina Mustard BBQ Sauce
Prep time: 5 min
Cook time: 3 min
Yield: About 500ml
Cuisine: American
Ingredients: 250g French's mustard; 50g light brown sugar; 50g honey; 100g cider vinegar; 5g paprika; 5g hot sauce; 25g ketchup; 10g Lea & Perrins sauce

Mustard, cider vinegar, honey and a little heat give this South Carolina BBQ sauce its sharp-sweet balance. Brush it over smoked meat or offer it alongside. A useful jar to have ready when the barbecue is under way.

Mark O'BrienChef

No cook

Prep5 minutes

Cook3 minutes

ServesAbout 500ml

DifficultyEasy

Oven temperatureSimmered on the hob

RackNot needed, made on the hob

CharcoalNot needed, the sauce is made on the hob

Ingredients

250g French's mustard
50g light brown sugar
50g honey
100g cider vinegar
5g paprika
5g hot sauce
25g ketchup
10g Lea & Perrins sauce

Equipment

Charlie Charcoal Oven£4,958.33Choose your oven, Charlie Charcoal Oven

Method

Setting up Charlie

This sauce is prepared on the stovetop or side burner. No charcoal oven setup is required, though it pairs perfectly with meats cooked in the Charlie Oven.

Put all the ingredients into a pot and bring to a simmer for 2 to 3 minutes. The aim is to warm and combine the ingredients.
Decant into an airtight container. The sauce keeps for up to 2 weeks in the fridge, or freeze it in portions for up to 3 months.

Tips

Adjust the hot sauce to your preferred heat level.
This sauce is excellent with pulled pork, smoked chicken or as a dipping sauce.
Store in an airtight container in the fridge for up to 2 weeks, or freeze in portions for up to 3 months.
Try brushing it onto meats during the last few minutes of cooking in the Charlie Oven for a caramelised glaze.

More recipes

The cook

Mark O'Brien

Chef

Mark O’Brien was a finalist on MasterChef: The Professionals 2026 and the first Irish chef to reach the final. After more than a decade in top London restaurants, he now runs Snake Oil Barbecue in Margate, bringing serious chef skills to his love of American BBQ and cooking over fire.

More recipes by Mark O'Brien

Frequently asked questions

How long does South Carolina mustard sauce keep?

Up to 2 weeks in the fridge. Decant it into an airtight container once it has simmered. You can also freeze it in portions for up to 3 months. The recipe makes about 500ml, so it is worth having ready for several cooks.
Do I need to cook mustard BBQ sauce?

Only briefly. Put everything in a pot and simmer for 2 to 3 minutes on the hob. The aim is simply to warm and combine the ingredients, so it does not need the Charlie Oven.
What is South Carolina mustard sauce good with?

It is excellent with pulled pork and smoked chicken, or as a dipping sauce. You can also brush it onto meat during the last few minutes of cooking in the Charlie Oven for a caramelised glaze.
Can I make the mustard sauce milder or hotter?

Yes. Adjust the hot sauce to suit your heat level. The recipe uses 5g (1 tsp), so start there and add more a little at a time, tasting as the sauce warms through.