1/1 Photo of Southern White Barbecue Sauce
This recipe is from Jean Anderson and her book "A Love Affair with Southern Cooking" literally bring tears to my eyes because she really loves Southern cooking and it shows through history, personal experiences, stories, etc. It's like reading a novel and so full of passion and love for cooking. According to her not many Southerners beyond northern Alabama know this sauce. It is used to marinate everything from chicken to fish. Also can be used as a dip for fresh veggies and in my case used as a dip for cracked crab and chilled cooked shrimp. Speak of delish! I had this sauce with Dungeness crab, coleslaw recipe from Dinosaur BBQ and gruner veltliner wine. Perfect.
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Units: US | Metric
- 1/2 cup mayonnaise
- 1 1/4 tablespoons cider vinegar or 1 1/4 tablespoons white wine vinegar
- 1/2 tablespoon water
- 1/2-1 garlic clove, minced
- 1 teaspoon creole mustard or 1 teaspoon Dijon mustard
- 1 teaspoon prepared horseradish
- 1/2 teaspoon black pepper (to taste)
- 1/2 teaspoon sugar
- 1/4 teaspoon salt (to taste)
- 1Combine all ingredients in a bowl and mix until smooth.
- 2You can store dish in a covered dish for 5 to 7 days in a fridge.
- 3Serve as a dip for crisp veggies, as a cocktail sauce for shellfish or sauce for grilled and fried chicken or fish.
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Nutritional Facts for Southern White Barbecue Sauce
Serving Size: 1 (43 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 641.2
- Calories from Fat 473
- Total Fat 52.6 g
- Saturated Fat 7.7 g
- Cholesterol 40.7 mg
- Sodium 1987.0 mg
- Total Carbohydrate 43.3 g
- Dietary Fiber 0.8 g
- Sugars 13.6 g
- Protein 2.0 g
The following items or measurements are not included: