Last year, Rich came across this white barbecue sauce that looked pretty interesting, so I made a batch and we enjoyed it on chicken and I posted the recipe.
This year, he came across another white barbecue sauce, but, wait…
See, this sauce is for barbecue, but it is not barbecue sauce. No, this sauce, you see, is for slathering on your barbecued meats and stuff. And it is good.
Simple to make, too, so if you’re cooking out tonight, whisk a batch of this together this morning and let it rest in the fridge. The recipe will make a small jar, enough to get you through several barbecues and, as it turns out, a couple of side salads.
INGREDIENTS
•3/4 cup mayonnaise
•1/2 cup apple cider vinegar
•2 tsp horseradish
•1 tsp lemon juice
•1/2 tsp salt
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•1 tsp Sherry Peppers Sauce
•1 tsp dried shallot
Note: no Aleppo pepper, Sherry Peppers Sauce, or freeze-dried shallot? No worries! Try a pinch of crushed red pepper in place of the Aleppo, 1/2 teaspoon hot sauce for the sherry peppers, and plain minced garlic for the shallot. It’ll be different, but still good.
Add all of the ingredients to a bowl and whisk to combine.
Transfer to a covered jar and stash in the fridge for a few hours to allow the flavors to blend, then serve with grilled meats and chicken and seafood.
As it happens, a bit of this sauce and some leftover garlic roasted shrimp work very well tossed with roasted artichoke salad. Who knew? You might could also think about this fine little sauce as an alternative to plain (or even fancy) mayonnaise in your next sammich.
Just imagine the possibilities…