Years ago I stumbled across a recipe for White BBQ Sauce, and it quickly became one of my favorite sauces for… well… everything.
Seriously, I use this sauce on wings, as a salad dressing, tossed with broccoli and cauliflower for a quick fresh veggie side dish, spread on wraps, and of course on grilled chicken. I almost always have a jar of it in the refrigerator because it’s one of those recipes that works with just about anything.
It’s creamy, tangy, peppery, and has just enough horseradish to wake everything up without overpowering the other flavors. The best part is that it’s easy to customize with ingredients you probably already have on hand.
Key Ingredients and their Variations
The Vinegar Makes a Bigger Difference Than You Think
This is the one simple ingredient that changes the entire personality of this sauce, and it all comes down to what you have on hand the flavor you’re after. I have made this sauce with each of these, and I like them all, so now the choice is up to you…
- White Wine Vinegar: This vinegar gives the sauce a bright, clean flavor without being overly sharp, allowing the garlic, mustard, and peppers to shine.
- Champagne Vinegar:Champagne vinegar is a little softer than white wine vinegar. It still has plenty of tang, but the flavor isn’t quite as sharp, making it a great choice for steak, prime rib, or roasted vegetables.
- Rice Wine Vinegar: Rice wine vinegar is the mildest of the bunch. It has just a touch of sweetness and makes this sauce especially good as a salad dressing or tossed with fresh vegetables.
- White Vinegar: White vinegar creates the boldest version of this recipe. The tang is more pronounced, making it a great choice for smoked meats and barbecue if you like a little extra bite.
The Pepper… Why Two Are Better Than One
This recipe has both black and white pepper and each bring a little something different to the flavor.
This recipe uses a mix of both black and white pepper, and it is the secret that helps bring the flavors together.
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Black Pepper: is the “front-end” flavor that has a sharp, familiar bite. It gives the sauce that savory, slightly rustic kick that cuts through the creaminess and pairs perfectly with the tang of the vinegar.
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White Pepper: provides a “background subtle heat.” Because it’s finer and more mellow, it doesn’t give you that sharp pop like black pepper, but seems to dissolve right into the creamy base, creating a gentle warmth.
Using both is all about layering. The black pepper wakes up your taste buds with that immediate, bold punch, while the white pepper provides that smooth, consistent warmth. It’s a simple trick, but it’s what makes the sauce feel a bit more sophisticated.
Garlic
I almost always use jarred minced garlic because it’s one of those ingredients I keep on hand. It saves time, there’s no peeling or chopping, and it makes throwing this sauce together even easier.
If you happen to have fresh garlic, by all means use it. It will give the sauce a slightly brighter flavor, but honestly, the jarred stuff works beautifully here and is what I reach for most often.
Honorable mention… Sugar
Most versions of this sauce include a little sugar, but I leave it out. I like the cleaner, tangier flavor without it, especially when I’m using the sauce as a salad dressing. If you prefer a slightly sweeter sauce, or you’re using plain white vinegar, a teaspoon of sugar will mellow the acidity without making the sauce noticeably sweet.
One Sauce, So Many Uses
You can use this sauce in so many ways. Here are a few I have tried over the years…
- Wing sauce
- Saldad dressing
- Sauce on my veggie wraps
- Dressing for broccoli cauliflower salad
- White barbecue sauce for smoked or grilled chicken
- Prime rib sauce
- A dip for roasted potatoes
- A dipping sauce for fresh vegetables
Once you start using it, you’ll probably find a few favorites of your own.
Making this sauce…
Dump everything into a mixing bowl and whisk together. It really is that simple.
Whenever possible, I weigh most of the ingredients instead of measuring them. It’s faster, more accurate, and leaves me with fewer measuring cups to wash. I usually just set my mixing bowl on the kitchen scale, zero it between ingredients, and measure them out by the gram.
Once you have it mixed pour the sauce into a Mason jar or air tight container, and store it in the refrigerator for a few hours, or overnight.
Creamy “Everything” Sauce (Dressing, Dip & White BBQ Sauce)
Equipment
- Medium mixing bowl
- Whisk
- Airtight storage container
- Measuring cups and spoons
- or... kitchen scale
Ingredients
- 1½ cups mayonnaise 340 g
- ¼ cup white wine vinegar 60 g
- 1 tablespoon whole grain or Creole mustard 15 g
- 1 tablespoon minced garlic 15 g
- 2 teaspoons prepared horseradish 10 g
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon white pepper
- Optional: 1 teaspoon granulated sugar
Instructions
- Add all ingredients to a medium mixing bowl.
- Whisk until completely smooth and well combined.
- Taste and adjust seasoning if desired.
- Cover and refrigerate for at least 2 hours before serving. Overnight develops the best flavor.
- Stir well before serving.
Notes
- Champagne vinegar creates a smoother, milder sauce.
- Rice wine vinegar makes an excellent salad dressing with a softer, slightly sweeter flavor.
- White vinegar creates the boldest, tangiest version.
- I leave out the sugar, but adding one teaspoon will slightly mellow the acidity if preferred.
- Fresh garlic produces the best flavor.
- Store covered in the refrigerator for up to one week.