White Barbecue Sauce – It’s creamy, tangy, versatile, and the perfect dip or spread. Pair this White BBQ Sauce with fried or grilled chicken, pork, fries, sandwiches, or as a base for chicken salad. It’ll jazz up any piece of meat.
Additionally, I marinate with it, use it to baste, and use it as an all-purpose table sauce. The possibilities are endless!
White Barbecue Sauce
White Barbecue Sauce is a regional favorite. A traditional Alabama BBQ sauce, this vinegar-based sauce has quickly become a favorite with anyone that’s tried it. It’s not what you envision when you think of barbecue sauce. At all. It’s white and not sweet. It has a vinegar base, not a tomato base like most barbecue sauces. However, with all the differences it sure is good!
It’s creamy, tangy and has a good ‘dose’ of freshly ground black pepper giving it just enough kick. You’ll definitely want to use freshly ground pepper, it makes a world of difference with the flavor!
White Barbecue Sauce
This sauce starts with mayonnaise and is thinned out with vinegar. Next, it gets a flavor kick from lemon juice, garlic, salt, and pepper
It’s ridiculously easy to make. You just whisk everything together in a bowl until smooth, then pour into a jar and refrigerate at least 30 minutes. It’s so simple, but so, so good.
Please keep in mind that nutritional information is a rough estimate and can vary based on products used. Nutritional information is total for this recipe.
- 2 cups mayonnaise
- 1/4 cup white wine vinegar
- 3 tablespoons lemon juice
- 1 tablespoon minced garlic
- 1 teaspoon 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.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula