Barbecue sauce is tomato based, a nice red colour and has a lot of sweetness, right? Wrong according to many people. There are vinegar, mustard and mayonnaise sauces. I’m sure there are many others. This is my version of a white, mayonnaise based sauce from Alabama.
You just mix all the ingredients together and let them sit in the fridge overnight for the flavours to marry. You can brush it on while cooking like any other barbecue sauce or as a condiment after cooking.
This sauce is delicious. As it doesn’t have the tomato base and sweetness, it doesn’t make a sticky glaze on meat like regular barbecue sauces but the egg and oil content in the mayonnaise do give a nice browning. I have to admit, for glazing I prefer regular tomato based sauce but this will do.
It really shines as a barbecue sauce on the table. It coats barbecued meats well and the creamy spiciness really complements rich meats. This version has a low level of spice but you could kick it up if you wanted to.
I will be making this again to change up my regular barbecue.
The Old Fat Guy
- 250 ml (1 cup) mayonnaise
- 20 ml (4 tsp) apple cider vinegar
- 1 clove garlic, minced
- 5 ml (1 tsp) Dijon mustard
- 10 ml (2 tsp) sugar
- 5 ml (1 tsp) prepared horseradish
- 3 ml (1/2 tsp) lemon juice
- 2 dashes Tabasco sauce
- 3 ml (1/2 tsp) Worcestershire Sauce
- 1.5 ml (1/4 tsp) onion powder
- Mix all ingredients together and let sit in the refrigerator overnight.
- Store unused sauce in the refrigerator.