Carolina Gold Mustard BBQ Sauce

Method

1. Combine the yellow mustard, brown sugar, honey, and cider vinegar in a small saucepan and whisk until the sugar is mostly dissolved into the liquid.
2. Add the butter, Worcestershire sauce, garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper to the pan.
3. Set the pan over medium-low heat and warm gently, whisking often, until the butter melts and the mixture is smooth and uniform.
4. Bring the sauce to a bare simmer, just a few small bubbles at the edges, and cook for 8 to 10 minutes, whisking every minute, to mellow the mustard's raw sharpness.
5. Watch the consistency: the sauce should thicken slightly and coat a spoon in a thin, glossy layer; if it seems too thick, whisk in 1 tablespoon water.
6. Taste and adjust: more honey for sweetness, more vinegar for tang, or an extra pinch of cayenne for heat, keeping in mind the flavor will taste slightly milder once cooled.
7. Remove from the heat and let the sauce cool to room temperature, about 15 minutes, before tasting a final time.
8. Transfer to a clean glass jar and refrigerate; the sauce keeps for up to 3 weeks.
9. Serve as a finishing sauce brushed on pulled pork or chicken in the last 5 minutes of grilling, or spoon it on at the table.
10. Warm gently before serving if it has been refrigerated, since cold mustard sauce can taste flat; a few seconds in a saucepan or microwave brings the flavor back to life.