At many barbecue joints across the South, white barbecue sauce is the sauce of choice. It’s generally a mayonnaise-based sauce, made tangy with the addition of vinegar, horseradish, and mustard. Fans of white sauce say that once you’ve doused your barbecued chicken in this sauce, you’ll never go back to red.
- 2 cups mayonnaise
- ⅓ cup white wine vinegar
- 3 tablespoons lemon juice
- 1 tablespoon minced garlic
- 1 teaspoons white sugar
- 1 teaspoons salt
- 1 tablespoon black pepper (tablespoon is correct)
- In a small bowl, combine all ingredients. Whisk until smooth. Store in an airtight container in refrigerator up to one week.