I will be tarred & feathered by my East Texas neighbors if they find out that I encouraged others to use this recipe because sweet or tangy dark brownish-red BBQ sauce is the norm around in these parts (and all of Texas). This white delicacy is the perfect compliment spread over savory pulled pork or pulled chicken. It can also be used as a dipping sauce for chicken, pork, and even pizza bites and many appetizers! A lot of folks on the Internet have this recipe on their sites including the version that I chose with only a few, very slight alterations.
Prep time: 15 mins … Makes about 1.5 cups
1 cup Mayonnaise (I suggest Hellmann’s (reg. or light) and/or (if you can find it) KewPie which is a Japanese mayonnaise
1 T Creole Mustard (again, can be hard to find so whole grain mustard is an okay substitute)
1 tsp Prepared Horseradish
1 clove Garlic, minced or crushed
1/2 tsp Black Pepper, fresh ground
1/4 cup White Vinegar
1/4 tsp Kosher Salt or, as a substitute, smoked salt
1/4 tsp Paprika, I use sweet Hungarian
Combine all the ingredients in a small mixing bowl and whisk till well blended. Refrigerate at least 1 hour (I suggest two) to allow the flavors to develop. Keep refrigerated for up to one week in an airtight container.
I like to serve this sauce slightly warmed.