Saturday, August 6, 2011

White Barbecue Sauce

Norris makes some awesome pulled pork on the smoker. We have it at the lake frequently because it's a great meal that can be made ahead of time or during the day while we're out on the boat with no maintenance. He comes up with some great dry rubs and does a great job with the smoker! He smoked a boston butt again for us this weekend for our guests and I wanted to try a different sauce to go alongside the regular barbecue sauce. I really liked the sauce--tangy and a little spicy from the horseradish. It was also great mixed with regular barbecue sauce to kick the normal stuff up a notch!
This recipe does make quite a bit, so I would recommend starting with a half batch unless you're having a huge party!

White Barbecue Sauce

1 1/4 cups light mayonnaise
1/4 cup horseradish (I upped this to about 1/3 cup)
3 tbsp cider vinegar
juice of 2 lemons (I only used the juice of one and would use less next time)
salt and pepper to taste

Combine all ingredients and refrigerate for at least one hour before serving.

from Macaroni and Cheesecake, originally from Southern Living

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