White Barbecue Sauce Recipe
that tangy White Sauce
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Ingredients
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Sauce — Base
Seasoning & Finish
Method
Sauce — Base
- 1
Combine the base
In a medium mixing bowl, add the mayonnaise, apple cider vinegar, fresh lemon juice, prepared horseradish, Dijon mustard, honey, and Worcestershire sauce.
- 2
Whisk until smooth
Whisk the mixture vigorously until completely smooth and homogenous. The texture should be thick but pourable; if it seems too stiff, whisk in the cold water 1 tablespoon at a time to reach a sauce that will cling to meat but still drizzle.
- 3
Adjust base balance
Taste for acidity and sweetness. If too sharp, add up to 1 additional teaspoon of honey; if too mild, add up to 1 tablespoon more apple cider vinegar or 1 teaspoon more lemon juice, tasting after each addition.
Seasoning & Finish
- 4
Add dry seasonings
Sprinkle in the garlic powder, onion powder, smoked paprika, cayenne pepper, kosher salt, and freshly ground black pepper. Whisk thoroughly to incorporate, scraping the sides and bottom of the bowl so no pockets of seasoning remain.
- 5
Incorporate optional heat
If you want additional tangy heat, add the hot sauce now (start with 1 teaspoon). Whisk again and taste.
- 6
Final seasoning adjustments
Taste the sauce and adjust salt, pepper, cayenne, or honey in small increments to reach your preferred balance of tang, heat, and sweetness. Remember flavors will mellow slightly after chilling.
- 7
Chill to meld
Cover the sauce and refrigerate at least 1 hour (preferably 2–4 hours) to let the flavors meld. The sauce can be used immediately if necessary, but chilling improves depth and texture.
- 8
Storage and use
Store in an airtight container in the refrigerator for up to 2 weeks. Stir or shake before using. Serve as a dip for chicken and wings, as a finishing sauce for pulled pork, or as a tangy dressing for salads and slaws.
