South Carolina Mustard Sauce

South Carolina mustard sauce — a tangy, golden-yellow barbecue sauce made from yellow mustard, vinegar, sugar, and spices — is the distinctive contribution of the German immigrant communities who settled the South Carolina Midlands (Columbia, Orangeburg, the I-26 corridor) in the 18th century. The German settlers brought their mustard traditions and applied them to the pork barbecue they encountered. The result is the only mustard-based barbecue sauce tradition in the country, and it is geographically specific: the mustard belt runs through the central part of South Carolina, bounded by the vinegar traditions of Eastern NC to the north and the tomato-heavy traditions of the rest of the Southeast to the south and west. Maurice Bessinger's (controversial, now Melvin's) and Shealy's (Batesburg-Leesville) are the benchmarks.

A thick, smooth, golden-yellow sauce: yellow mustard as the base (50-60%), cider vinegar, brown sugar or honey, and spices (black pepper, cayenne, garlic, sometimes Worcestershire). The sauce should be tangy (the mustard), sweet (the sugar), acidic (the vinegar), and mildly hot (the pepper) — all in balance, with the mustard's sharpness as the dominant note. The colour should be vivid yellow-gold, not brown or red. The consistency should be thick enough to coat pork but pourable — thinner than ketchup, thicker than vinegar sauce.

• German mustard traditions (the direct ancestor — the mustard expertise brought by German immigrants)
• French *sauce moutarde* (mustard-based sauce for meat)
• The application of mustard to smoked meat is the German-American synthesis that occurred specifically in the South Carolina Midlands

On pulled pork, on a sandwich, alongside hash over rice, with coleslaw. The mustard sauce's acidity and sharpness want the same companions as vinegar sauce — starchy, rich, fatty foods that need acid to balance.