"There are multiple types of barbecue sauce that are popular in South Carolina, but a tangy, yellow-hued version might be the most versatile of the bunch. Carolina gold sauce has origins in the 18th century when German immigrants arrived and began to settle in the United States, particularly in South Carolina, bringing with them their beloved pairing of mustard and sausages."
"Carolina gold sauce is tangy and bright without being too spicy, as its base and color come from mostly yellow mustard combined with apple cider vinegar, sweetener, and spices. That sweetener often includes honey, and the can have ketchup or tomato puree in, too, as well as Worcestershire sauce. Never tried it? Fans of honey mustard will surely love this golden sauce."
Carolina gold sauce originated in the 18th century when German immigrants brought mustard-and-sausage pairings to South Carolina. The sauce is yellow from predominantly yellow mustard and is tangy and bright rather than spicy, made with apple cider vinegar, sweetener (often honey), spices, and sometimes ketchup or tomato puree and Worcestershire sauce. The acidity balances richness in high-fat meats, making it ideal for pulled pork and barbecued meats. The sauce also works as a chicken marinade, a coating for baked or fried wings, a brief marinade for hearty fish, and a finishing splash on hot roasted or charred vegetables.
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