So very good. I made the one that popped up first with white vinegar. It was good but this one is winner, winner chicken dinner.
I used up some champagne vinegar and then leveled off with white wine vinegar. I thought that sounded like a lot of pepper too. I started out with a half tbsp and ended up with around 3/4 tbsp total. I used a little more horseradish. It was outstanding. Served with chicken wings. Also, I used agave instead of sugar.
This sauce is great! Used it as a dressing for cole slaw and the family loved it. Can't wait to try it in other dishes.
Is it good on port ribs?
I hadn't heard of white barbecue sauce before either, but loved this on first try and family insisted I make it again tonight to serve with grilled chicken. No leftovers! I left out the horseradish, but otherwise followed recipe exactly. I'm eager to try this over burgers as they suggest....or maybe with a steak!
This sauce was unbelievable!! I made this for my Fourth of July barbecue and it was gone in a matter of seconds. I will be making this again and again.
This is a sauce I have been craving and the flavor was very good. I will cut back on the pepper next time as it seemed a bit overpowering to me. It is great over roasted chicken and turkey.
Wonderful! My family couldn't get enough of this sauce. I mixed in diced grilled chicken with the sauce. I considered it a "jazzed up" version of your every day Chicken salad recipe. I was leary about adding the horseradish but it really made the dish. Everyone was reaching for second helpings!
Absolutly delicious. Next time I'm going to experiment with at least subbing out half the regular mayo with light but will probably have to use less sugar since it's sweeter.
I have made this and the grilled chicken many times. The sauce virtually "makes" the chicken. Guests can sometimes be a little timid of the thick white dressing, but I tell them that HAVE to try it and they end up loving it and going back for seconds. I have always made this sauce with Horseradish SAUCE and not just plain horseradish.
Excellent sauce! I had not heard of white barbeque sauce until this recipe. I used regular brown mustard instead of a spicy brown and white wine instead of wine vinegar. This prevented it from being too spicy or too vinegar-y. It was too mayonaise-y in the end, so I added more wine and more mustard. It is excellent on salads, as a dressing, or with chicken.
I absolutely loved this sauce! The spice was wonderful and I couldn't help but douse my chicken in it. It does make a lot so I do believe I will halve it next time around. This would be wonderful to dip fries in as well!