Tangy White BBQ Sauce

Tangy White BBQ Sauce

4 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    1 d 10 m
michelle lea
Recipe by  michelle lea

“This is a white BBQ sauce that is mayonnaise-based. Very good on top of pulled meat barbeque sandwiches and a brisket salad. It is a great alternative to your typical dark sauce.”

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Adjust Servings

Original recipe yields 8 servings


  1. Mix mayonnaise, cider vinegar, garlic, black pepper, brown mustard, sugar, salt, and horseradish together in a bowl. Refrigerate 24 to 36 hours.

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Reviews (4)

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Tasted way too much like vinegar, yet the garlic and horseradish flavors were entirely lost. It's not too versatile as a BBQ sauce if it isn't "meant to get to a very hot temp for a vey long time." I just used it as a side/dipping sauce, but because of the overpowering vinegar, it was not a hit. Sorry.

michelle lea

michelle lea

grew up in the north and now live in the south. i loved the sauce. people from the south loved the sauce. i couldnt get my coworkers from the north to try it. i think they were afraid they would have to admit that i made something they like! haha



I'm scared to try this with "Apple Cider" vinegar because it always has a soured smell/taste to it. I'm from the south, but ACV makes me gag when I smell it. Has anyone tried making this using white vinegar as an alternative to AC Vinegar? If not, I'll try it that way, and cut the amt to 1/8 c instead of 1/4 c & submit results on how it turns out, for those who are not fans of ACV.

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Amount Per Serving (8 total)

  • Calories
  • 305 cal
  • 15%
  • Fat
  • 32.9 g
  • 51%
  • Carbs
  • 2.8 g
  • < 1%
  • Protein
  • 0.6 g
  • 1%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 554 mg
  • 22%

Based on a 2,000 calorie diet



previous recipe:

Tangy (Not Sweet) Tartar Sauce


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Uncle Pauly's Carolina BBQ Sauce