“Woe to the cook whose sauce has no sting.” – Geoffrey Chaucer
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.
Keep refrigerated for up to one week in an airtight container. I like to serve this sauce slightly warmed.
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.
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