Prep 5 mins
Cook 0 mins
From Southern Living. Bob Gibson created white barbecue sauce in 1925. This condiment is as synonymous with the state of Alabama as legendary football coach Paul "Bear" Bryant. If you prefer a thicker sauce, leave out the water.
- 1 1⁄2 cups mayonnaise
- 1⁄4 cup water (optional)
- 1⁄4 cup white wine vinegar
- 1 tablespoon fresh coarse ground black pepper
- 1 tablespoon creole mustard
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 garlic cloves, minced
- 2 teaspoons prepared horseradish
- Whisk all the ingredients together until well blended.
- Store in the refrigerator for up to 1 week.
- Primarily used with chicken.
After viewing a number of white sauce recipes, I tried this one because I liked the Mayo to vinegar ratio and thought the mustard would be interesting. The sauce was excellent on pork and chicken cooked for an office BBQ. I substitued red pepper since I was out of horseradish. I'll use horseradish next time.
Of the three white bbq sauces I made to sample tonight, this one was my favorite. I omitted the water and ended up with a sauce that was reminiscent of ranch dressing but with a little more zip. Actually pretty good as a dipping sauce for chicken. Next time I will try brushing some on as the chicken grills.
I've used this recipe from Southern Living before and I think it's great with chicken. But then again--I love mayo. I add less water. I marinate the chicken in some of the sauce and then brush some on while cooking the chicken.