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1½ Cups
Easy
Published 1998
Tomato- or ketchup-based barbecue sauces rule most parts of the country. But in the southern part of North Carolina (and in a few parts of South Carolina and Florida), barbecue simply isn’t barbecue unless it’s served with a bright yellow sauce made from mustard, honey, and vinegar. If you haven’t grown up with such a sauce, the very notion might seem off-putting. But even if you come from tomato sauce country, mustard barbecue sauce quickly becomes addictive.
Tradition calls for us