As a sweet and tangy alternative to traditional BBQ sauce, white BBQ sauce is quickly becoming America’s #2 favorite grilling sauce. The recipe hails from the south, where delicious BBQ has become an art form. With tasty flavors of lemon and pepper, white BBQ sauce will be a hit on chicken, beef or fish. It is so easy to make and just takes about five minutes to whip all together.
Traveling through parts of Alabama and Mississippi, one can taste the absolute best in BBQ. These southern folks have created some of the most scrumptious and interesting dipping sauces in the world. One of the most popular creations is this sauce which has a mayonnaise base instead of the standard tomato base in traditional BBQ sauces. This particular recipe comes straight from smoke country in Alabama:
5 tbsp white sugar
7 tbsp distilled white vinegar
7 tbsp lemon juice
3 tbsp sea salt
3 tbsp ground black pepper
2 ½ cups mayonnaise
In a large mixing bowl, simply add all the ingredients together and stir until the ingredients are completely combined. There’s no trick and no time investment in this fantastic sauce. You can play around with this recipe as well. For instance, if the taste is too sweet, add a bit more lemon juice or pepper. Or, if the taste is overall too strong, cut it with a little more mayonnaise.
This recipe will yield about 3 cups, perfect for small get gatherings. However, if you wish to make more and keep in the fridge, the sauce will stay delicious for up to three weeks.
Some BBQ lovers demand a bit of heat and fire to their smoked meats. This recipe is just as yummy when a little hot sauce is added. The color also becomes a little pinker. This is a good way to indicate when the sauce has a bit of heat. Just remember, the more hot sauce you add, the less the original taste will be preserved.
Some chefs are experimenting with different flavors of the ingredients listed above. For instance, instead of white vinegar, apple cider vinegar is delicious also. The flavor is slightly different, but very tasty in its own right. Just be sure to make a small amount when you are deviating from the recipe above, in case you don’t like the taste.
Horseradish pops up as an ingredient in some new recipes. This would give the heat and extra kick to the sauce without changing the color.
½ cup corn syrup also pops up in newer recipes. This would cut the tanginess and give an overall sweetness to the sauce. Though this sounds delicious, it isn’t exactly the flavor of the traditional southern BBQ sauce. If corn syrup is added, be sure to cut down on the amount of white sugar used. Otherwise, you will have nothing but a sugary mayonnaise syrup that no one will go near. Molasses would be a smokey alternative to corn syrup.
As a Baste
This mix is a delicious baste as well. To use the sauce as a baste, simply prepare the sauce as described above but instead of allowing meats to sit and soak in the sauce, as one would do with a marinate, brush the sauce over meats right before sticking on the grill. Otherwise, the meet will not soak up all the flavors of the very thick sauce.
There’s no better BBQ side dish than a few roasted potatoes or grilled veggies. Keep the white BBQ sauce out as a dipping sauce for these sides as well. The tanginess of the lemon and vinegar bring out the natural flavors of veggies. The sweet flavors also compliment potatoes and even rice.