Are you craving a new sauce for your barbecues? Something tangy, bold, and satisfying yet off the beaten sticky sweet tomato-based path? Not to disparage those, they’re great too, but this mayo and apple cider vinegar – based sauce (also called “white barbecue sauce”) is a super easy way to give you some variety to offer at your next shindig. It is particularly well suited to certain barbecue items like pulled chicken or pulled pork (or any kind of pork dish for that matter), grilled fish, and more. One of my all-time favorites is just slathering it on grilled wings.
It’s just so versatile – try it on a burger, as a dip for finger foods, as a salad dressing (instead of Ranch or Caesar), on pizza, as an amazing dressing for your cole slaw, an alternative to schwarma white sauce, and more!
Yield:
Around 16 fl. oz. (400g)
Shelf life:
6 weeks
Equipment:
- 15-16 oz. storage jar or bottle (or two smaller bottles)
- Measuring cups & spoons
- Suggested: citrus hand juicer
- Small mixing bowl & whisk
Ingredients:
- 1.5 cups mayonnaise (290g)
- 1/3 cup apple cider vinegar
- 2 TBSP brown sugar (25g), or sub with honey
- 2 TBSP IITB fermented mustard, Dijon, or spicy brown mustard
- 1.5 TBSP lemon juice (or juice of half lemon)
- 2 tsp prepared horseradish (recipe in IITB Official Cookbook)
- 2 tsp Worcestershire sauce (or sub with Maggi liquid seasoning)
- 1 tsp cayenne powder (or sub with smoked paprika for non-spicy sauce)
- 1 tsp black pepper
- ½ tsp garlic powder (or 1 large garlic clove run through press for a more intense garlic flavor)
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp white pepper
- Optional: 1 tsp Tabasco style hot sauce (to add more kick, robust flavor)
Directions
1.) In the mixing bowl, combine all the ingredients and mix well. Transfer to storage jar and refrigerate overnight for flavors to meld.
