Saturday, August 18, 2007

White Barbecue (Dipping) Sauce

1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 garlic clove, minced
1 Tbsp. coarse ground pepper
1 Tbsp. spicy brown mustard
1 tsp. sugar
1 tsp. salt
2 tsp. horseradish (optional)

Mix all ingredients until well blended. Chill for two hours.

Keeps in 'frig for up to one week.

Note: This is absolutely delicious on wings! I suspect it's good on just about anything! I don't care for horseradish, so I left it out. This makes a lot (1 3/4 cups)! I cut the recipe in half and still had plenty left over.

Recipe from Southern Living Magazine (May 2007)

Labels: , ,


Post a Comment

<< Home