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Let me guess. You have never heard of white barbecue sauce. Me neither. At least not until today. I was exploring Garden and Gun’s website and stumbled across an article about BBQ sauce and how it varies geographically. I have tried every variety mentioned but the white sauce. I had to try it. After a Google search, I discovered this recipe, originating from Southern Living. From northern Alabama, this white sauce seems to be served with milder meats like chicken breast and fish. I plan to use it with a pork loin. It has a mildly spicy taste and an excellent texture thanks to the coarsely ground pepper. It would also be lovely on a sandwich with good quality meats/cheeses. Maybe this means I need to try recipes for every variety of sauce mentioned. I love a good challenge, even if it is self-imposed.

White Barbecue Sauce

  • 1 1/2 cups mayonnaise
  • 1/4 cup water
  • 1/4 cup white wine vinegar
  • 1 tablespoon coarsely ground pepper
  • 1 tablespoon Creole mustard
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 garlic cloves, minced
  • 2 teaspoons prepared horseradish

Whisk together all ingredients until blended. Omit the water if you like thicker sauce. (I omitted the water).

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