From Toni Tipton-Martin's kitchen · Independent / cookbook & culinary history, Baltimore
shake · bbq sauce
NATIONAL AWARD WINNERTipton South Carolina Mustard BBQ
From a cited chef
Ratio
YELLOW MUSTARD 180CIDER VIN 60WORCESTER 15HOT SAUCE 5
Ingredients
- YELLOW MUSTARD180 ml
- CIDER VIN60 ml
- BROWN SUGAR50 g
- WORCESTER15 ml
- HOT SAUCE5 ml
- GARLIC5 g
- PEPPER1 g
Method
- Pour to the lines in order (bottom → top): YELLOW MUSTARD, CIDER VIN, WORCESTER, HOT SAUCE.
- Add finishing notes: BROWN SUGAR, GARLIC, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Culinary historian and James Beard Cookbook Award winner for Jubilee: Recipes from Two Centuries of African American Cooking. Documents African-American foodways; independent author and editor.
Originally published as South Carolina Mustard BBQ Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Jubilee / Southern mustard BBQ lineage (published as “South Carolina Mustard BBQ Sauce”). Full citation lives in Provenance.