Featured Recipe
Alabama Tangy White Sauce
By Kate
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A bold white barbecue sauce with a sharp, creamy base. Uses mayonnaise and apple cider vinegar for acidity, balanced by horseradish heat and a hint of mustard seed crunch. Thick, tangy, with a little bite—can double as a dip or finishing swipe. Refrigerate to marry flavors but watch texture changes; thinning may occur. Substitute Greek yogurt for tang or vegan mayo for dairy-free. Garlic powder swapped for fresh grated garlic. Black pepper swapped to white for subtlety. Includes a dash of smoked paprika for subtle depth. Time cues rely on texture and aroma: creamy, slightly thick but pourable, vinegar pungent yet mellowed.
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Prep:
20 min
Cook:
0 min
Total:
20 min
Serves:
12 servings
sauce
BBQ
condiment
Southern cuisine
Introduction
Mayonnaise tang hit first, sharp vinegar trailing. Horseradish bites but doesn’t dominate. Mustard seed little pops, texture that gives life—not just bland sauce. Patience essential—flavors mellow, marry if you wait the hour or close. Fresh garlic over powder for brightness but must be finely grated or hear rough edges lurking. Whisking technique crucial. Too rough, emulsions break—thin but not watery is balance. Store cold but use before week’s end or risk sour turn. Smoke paprika adds whisper of color and smoky summer campfire, subtle but fake flavor is poison, so choose wisely. White pepper less aggressive, sneaky heat. Good white sauce frees you from the tomato, opens up new flavor routes on classic southern barbecue. That’s how you build layers of difference in simple sauces. Skip the headache of weird textures or bitter aftertaste testing this recipe. Adjust acidity with honey or skip if using sweeter vinegar like champagne. Keep spoon handy to taste through each stage.
Ingredients
About the ingredients
Mayonnaise base is foundation; use good-quality, stable mayo—homemade fine but watch consistency. Apple cider vinegar chosen for its punch and fruitiness; swap with white wine vinegar or mild sherry vinegar for different acid notes but adjust quantity, less with stronger vinegar. Freshly grated horseradish outperforms jarred pre-minced for aroma and bite; if unavailable, horseradish sauce works but reduces zip. Mustard seed brings texture and flavor punch; dry mustard powder is fallback but lose crunch element. Smoked paprika adds subtle depth, not overpowering heat. Fresh grated garlic preferred to powder for fresh aroma and less bitterness but crush carefully. White pepper rather than black keeps sauce pale, important if serving visually. Kosher salt preferred for clean salt taste and predictable dissolving. Honey optional to tame sharp vinegar edges, especially if using stronger vinegar. Substitute with maple syrup for different sweetness and subtle flavor twist. Keep balance of acidity and fat in check by tasting. The sauce is about bright creaminess and punch, not sweetness.
Method
Technique Tips
Start with room temp mayo for easier incorporation—cold mayo resists emulsifying, causes lumps. Add apple cider vinegar slowly, whisk vigorously but steady or entire mixture breaks. You want loose but still creamy texture—thin enough to pour but able to coat meat. Add horseradish grated, smell intensity high—don’t dump all at once, build slowly. Use mortar and pestle or spice grinder for mustard seeds; crushing releases oils and flavor, unmatched by powder. Add smoked paprika after acid to tone down vinegar sharpness; paprika mixes best when vinegar evenly distributed. Garlic fresh grated fine—too coarse bites harshly, so layer in small bits. Season with salt and white pepper gradually, tasting to calibrate. Honey added last, adjusting final sweetness versus acidity. Refrigerate covered at least 50 minutes to allow flavors to marry; don’t skip resting or sauce tastes harsh and one-dimensional. Texture should thicken slightly, not gelled hard. If too thick, whisk in tiny splash filtered water to loosen but don’t overdo. Stir before serving to reincorporate any slight separation possibly developed. Don’t heat sauce—mayonnaise base breaks down under heat losing emulsion, turning oily and curdled. Use cold or room temperature only. Keep covered refrigerated, toss if sour smell develops or texture goes slimy. Ideal for BBQ chicken wings, pulled pork, or as dip for fresh vegetables. Sauce presence should lift dish, not mask it.
Chef's Notes
- 💡 Start with room temp mayo. Helps incorporate better. Cold mayo? Might break, goes lumpy. Don't rush it—whisk steady.
- 💡 Make horseradish fresh, not jarred. Aroma stronger. Grate fine or else it's harsh. Builds flavor but use cautiously.
- 💡 Mustard seeds optional—crunch adds life. No grinder? Sub with dry mustard but lacks the texture pop. Keep in mind.
- 💡 Taste as you go. Salt and pepper added slowly. Don't overdo it—gradual additions keep control. Adjust at will.
- 💡 Refrigerate to marry flavors—50 minutes, sure, but up to 8 hours max. Let them sit together. Thickens slightly, but watch for thinning.
Kitchen Wisdom
What's the best way to serve this?
Serve cold or at room temp. Great on grilled chicken, pork. As dip? Use with veggies.
How do I store leftovers?
Sealed jar in fridge works. Up to 7 days. If off smell or texture slimy, toss it out.
Can I adjust acidity?
Add honey if too sharp. Balance flavor without making sweet. Different vinegars? Adjust the amount.
What if it separates?
Re-whisk with a splash of warm water. Keep cool but don’t heat. That ruins texture, breaks mayo.
