Investigating the next sauce requires a look into early American immigration patterns. From 1730 into the 1750s South Carolina recruited and paid ocean passage for thousands of German families (it was part of an effort to claim as much land as possible and build a large buffer zone to push back Native Americans). These settlers brought with them some of their favorite tastes from home, namely mustard. Their sauce was slightly more complicated than that of North Carolina, though it is still a far cry from what most of us would call bbq sauce. Another uncooked sauce, this one is a mixture of mustard, vinegar, brown sugar, and chilis.
- 1 1/2 cups Whole Grain, German Mustard (or something with some horseradish in it)
- 3/4 cup Honey
- 2/3 cup Apple Cider Vinegar
- 3 tablespoons Tomato Paste
- 1 tablespoon Brown Sugar
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Hot Sauce
- Salt to taste
- Add all ingredients to a mason jar, screw tight the lid, and shake until combined. Let it hang out in your fridge for about 24 hours before using.