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).
AnnaShortcakes 
Sounds good.
It is very good!
Shoot, my wife hates mayo. But it looks great to me!
It is worth trying. Make a half batch. I ate it up on the BBQ as well as sandwiches I made out of turkey and ham.