Recipe courtesy of Kardea Brown

Wadmalaw Sauce

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  • Level: Easy
  • Total: 2 hr 20 min (plus cooling time)
  • Active: 20 min
  • Yield: 2 quarts
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2 cups ketchup

1 1/2 cups sorghum molasses 

1/2 cup vegetable oil 

3 tablespoons tomato paste 

3 tablespoons Worcestershire sauce 

2 tablespoons yellow mustard 

1 tablespoon ground black pepper 

1 tablespoon cayenne pepper 

1 tablespoon garlic powder 

1 tablespoon ground ginger 

1 teaspoon paprika 

Two 16-ounce cans tomato sauce 

Juice of 1 lemon 

One 12-ounce bottle of your favorite beer 

2 cups white distilled vinegar or apple cider vinegar 


  1. Whisk together the ketchup, molasses, oil, tomato paste, Worcestershire, mustard, black pepper, cayenne, garlic powder, ground ginger, paprika, tomato sauce and lemon juice in a large saucepan or stock pot. Slowly add vinegar and beer, whisking to prevent clumps. Cook over medium-high heat, stirring frequently, until the sauce comes to a boil. Reduce heat and let simmer, uncovered, stirring occasionally, for at least 2 hours.
  2. Use hot or cool to room temperature, transfer to airtight containers with lids and refrigerator for up to 1 month.