I’m excited to share another bbq sauce recipe we put together. Where the Carolina Mustard is tangy and zingy, this one is creamy with a bit of heat. This one uses mayo as a base and gets it’s heat from ground horseradish.
Garden Sprout Garden Nibbles
Fun trivia time from the Garden Sprout. Ground horseradish is made from the roots of any easy to grow, hardy perennial (USDA Growing Zones 3-9). If you don’t know what you’re looking at it does look like a weed with it’s long nondescript green leaves. They need a sunny location (a small amount of shade is okay) with rich loamy soil. So compost is your friend here if you want to grow it. Hardpacked, nutrient lacking type soils will reduce yield and cause deformed roots. There are a variety of sources on the Web that provide some great information on growing horseradish from state Extension services (which I highly recommend, I was an horticulture educator with an Extension service for 9.5 years) to even reliable seed/plant distributors.
On to the recipe!
Alabama White BBQ Sauce
Servings – This makes a little over 1 cup of BBQ sauce, so as usually – how far it goes depends on how much you use.
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 Tbsp ground horseradish (if you like heat, start here and add more to taste. If you aren’ta spice person start with 1 tsp and add more if needed)
- 1 tsp lemon juice
- 1 tsp yellow mustard
- 1/8 tsp cayenne
- 1/4 tsp garlic power
- 2 tsp brown sugar
- 1/2 tsp salt
- Fresh cracked black pepper to taste (I usually go between 10-15 cranks on average for most recipes)
- Mix all ingredients together and let rest in the refrigerator for at least an hour.