Anna's white BBQ sauce
Alabama-style. Mayonnaise, white wine vinegar, horseradish, Creole mustard, and coarse pepper. Ten minutes in a bowl.
No cook
- Prep
- 10 minutes
- Yield
- About 2 cups
- Keeps
- 1 week, refrigerated
- 1½ cups mayonnaise
- ¼ cup water
- ¼ cup white wine vinegar
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon Creole mustard
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ teaspoon garlic powder
- 2 teaspoons prepared horseradish
Whisk everything together in a medium bowl until it’s smooth. Serve with whatever came off the smoker. Keeps in the fridge for about a week.
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