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.
- 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).