Skoy Sauce
Carolina Barbeque
🧂 Ingredients (1 Liter)
Apple cider vinegar2¼ cups
Yellow mustard1½ cups
Brown sugar6 tbsp
Worcestershire sauce3 tbsp
Butter5 tbsp
Red pepper flakes1 tbsp
Black pepper1 tbsp
Garlic powder1 tbsp
📋 Method
1
Combine & Simmer
Combine everything in a saucepan over medium heat. Stir until smooth and bring to a low simmer. Cook for 5 minutes. The butter will melt and emulsify into the vinegar-mustard base, giving the sauce body.
🕐 5 min simmer
2
Cool & Jar
Let cool to room temperature. Pour into a mason jar or bottle. It will separate slightly — shake before each use. Keeps in the fridge basically forever (the vinegar and mustard are natural preservatives).
📐 4× Batch (4 Liters)
| Ingredient | 1L | 4L |
|---|---|---|
| Apple cider vinegar | 2¼ cups | 9 cups |
| Yellow mustard | 1½ cups | 6 cups |
| Brown sugar | 6 tbsp | 1½ cups |
| Worcestershire sauce | 3 tbsp | ¾ cup |
| Butter | 5 tbsp | 1¼ cups (2.5 sticks) |
| Red pepper flakes | 1 tbsp | ¼ cup |
| Black pepper | 1 tbsp | ¼ cup |
| Garlic powder | 1 tbsp | ¼ cup |
Same method, just use a bigger pot.
💡 Notes
Character
This sauce is thin and punchy — acid first, mustard second, with enough butter to give it body and just enough sweetness to keep you coming back. It is not thick and sweet like Kansas City style.
Red Pepper Flakes vs. Cayenne
Flakes give a slow-building, rustic heat with visible texture in the jar. Cayenne gives a smoother, more immediate burn. Either works. Simmer a few extra minutes if using flakes to soften them and release more heat.
The Butter
The extra butter emulsifies the sauce and makes it cling to rice and meat instead of pooling at the bottom of the bowl. It also slows separation in the jar.