Description
Elevate your grilled poultry with this classic Alabama white BBQ sauce, a creamy, tangy condiment that balances rich mayonnaise with the zesty kick of apple cider vinegar and horseradish. Perfectly suited for slow-smoked meats, this sauce provides a signature deep-South flavor profile that cuts through heavy smoke. Simple to prepare and essential for any backyard barbecue enthusiast, this recipe relies on expert emulsification techniques to deliver a professional-grade finish that store-bought versions cannot match.
Ingredients
2 cups mayonnaise
1/2 cup apple cider vinegar
2 tablespoons lemon juice
1 tablespoon prepared white horseradish
1 tablespoon coarse ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
Instructions
Whisk the mayonnaise, apple cider vinegar, and lemon juice in a large glass mixing bowl until completely smooth.
Combine the black pepper, salt, and garlic powder in a separate small bowl for even distribution.
Add the spice mixture into the wet ingredients while whisking continuously to prevent clumping.
Fold in the prepared white horseradish using a silicone spatula until fully incorporated.
Cover the bowl tightly with plastic wrap and refrigerate for at least four hours to allow the flavors to meld before serving.
Notes
Allowing the sauce to rest in the refrigerator for at least four hours is the most critical step for success, as it allows the dried spices to rehydrate and the acidity to mellow. Store in an airtight container for up to one week. Use Greek yogurt as a substitute for half the mayonnaise if you prefer a lower-fat version.
- Prep Time: 10
- Category: Lunch
- Method: Mixing
- Cuisine: Southern American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 190
- Sugar: 1g
- Sodium: 230mg
- Fat: 21g
- Saturated Fat: 3.5g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 15mg