Description

This creamy, tangy, and peppery Alabama white BBQ sauce brings bold Southern flavor to your grill. Made with mayonnaise, vinegar, mustard, and horseradish, it’s a quick, no-cook sauce that doubles as a marinade, dip, or dressing. Low carb, keto-friendly, and ready in minutes!

Ingredients

Scale

120 g mayonnaise
30 ml white vinegar
30 ml chipotle mustard (or Creole mustard)
5 g prepared horseradish
5 ml dill pickle juice
1.5 g salt
1.5 g black pepper (adjust to taste)
0.5 g granulated garlic (adjust to taste)
0.5 g cayenne pepper (adjust to taste)
Water, to thin as needed

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Instructions

Whisk together mayonnaise, vinegar, mustard, horseradish, and pickle juice until smooth.
Stir in salt, black pepper, garlic, and cayenne.
Gradually add water to thin the sauce to a pourable consistency.
Taste and adjust seasoning as desired.
Serve immediately or refrigerate in an airtight container for up to 7 days.

Notes

Use full-fat mayonnaise for best texture.

Letting the sauce sit in the fridge for a few hours enhances flavor.

Not suitable for freezing.

Stir before each use, as separation may occur.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Sauce
Method: No-Cook
Cuisine: American (Southern)