- Cooking Time:
- Servings: 2 cups
- Preparation Time: 5
- 1 cup mayonnaise
- 1/2 cup cider vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 2 teaspoons black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon hot prepared horserdish
- Combine all.
- I find that the easiest way to mix this is to shake it up in a tightly sealed jar.
- Refrigerate overnight so the flavors have a chance to blend.
NotesTo make this unique white barbecue sauce, begin with a thin clear base, made of vinegar, salt, sugar, and black pepper. Traditionally, raw eggs were beaten into this base, creating a mayonnaise-like sauce that was thin in consistency, tangy with vinegar, and spicy with black pepper.
This is a thin sauce, great for brushing on pork shoulder or chicken during the last bit of smoking.
It's also great for dipping. The acidity of the vinegar is tempered by the smoothness of the mayonnaise, with the two types of pepper adding heat and flavor.
And the horseradish? Well, it's not a traditional ingredient in white barbeque sauce, but I get a kick out of the kick it adds.