Carolina Wow Wow Sauce
Carolina mustard/vinegar styled sauce, not your mawmaws wimpy Ketchup covered with molasses. It's got kick and spice, but keeps the taste buds coming back for round two! This is a minor tweak of Big Daddy's Carolina styled sauce, I prefer the minor adjustments.
Carolina mustard/vinegar styled sauce, not your mawmaws wimpy Ketchup covered with molasses. It's got kick and spice, but keeps the taste buds coming back for round two! This is a minor tweak of Big Daddy's Carolina styled sauce, I prefer the minor adjustments.
- Carbohydrate 63.4157602564339 g
- Cholesterol 162.497778166828 mg
- Fat 18.8689759201132 g
- Fiber 8.11607521027958 g
- Protein 10.9341448131037 g
- Saturated Fat 7.97692267048496 g
- Serving Size 1 1 Cup (338g)
- Sodium 1342.01889264974 mg
- Sugar 55.2996850461543 g
- Trans Fat 1.72287456644828 g
- Calories 451 calories
Step-by-step
- Simmer on medium, I use an electric glass topped range, just enough were the bubbles pop every few seconds, VERY IMPORTANT not to boil, ruin the sauce man!
- Mix all except soy, butter and smoke.
- Simmer 20 minutes.
- Stir in remaining ingredients and simmer for 10 more minutes for a total of 30 minutes.
Maintaining precise heat control is the single most critical factor when preparing a vinegar-and-mustard base, because scorching destroys the bright pungency of yellow mustard within seconds. Ceramic glass cooktops retain residual heat far longer than gas burners, which means utilizing a heavy-bottomed stainless steel saucepan acts as a crucial thermal buffer against the elements. Aluminum pans can react negatively with the three-quarters cup of acidic apple cider vinegar, imparting a metallic tang that overpowers the chili powder and freshly ground black pepper.
Whisking the initial mixture of water, sugars, spices, and vinegar thoroughly before applying heat ensures the dark brown sugar and granulated sugar dissolve completely into a smooth slurry. Bringing that base to a gentle simmer requires patience, specifically aiming for a slow bubble rate where individual pockets break the surface every two to three seconds. Boiling the mixture violently separates the emulsion and breaks down the butter fats prematurely, ruining the viscous texture required to cling properly to smoked pork or poultry.
Staggering the addition of sensitive ingredients preserves volatile compounds that would otherwise flash off during a prolonged thirty-minute cook time. Incorporating the unsalted butter, soy sauce, and hickory liquid smoke only during the final ten minutes protects their delicate aromatic profiles from heat degradation. This phased approach guarantees that the hickory smoke note remains distinct rather than tasting flat or muddy.
Allowing the finished condiment to rest in glass mason jars for at least twenty-four hours in the refrigerator lets the cayenne pepper and mustard heat mellow and meld cohesively. Properly sealed jars will safely store this sauce for up to three weeks, giving the apple cider vinegar adequate time to pickle the spices gently.
