Prep Time
10 Mins
Other Time
2 Hours
Yield
Makes 1 3/4 cups

How to Make It

Stir together mayonnaise, vinegar, minced garlic, pepper, mustard, sugar, salt, and horseradish until blended. Cover and chill 2 to 4 hours. Store in an airtight container up to 1 week.

Ratings & Reviews

StephDownSouth's Review

mingus76
June 02, 2014
N/A

mingus76's Review

StephDownSouth
March 12, 2014
N/A

Agljcaldwell's Review

Agljcaldwell
September 06, 2011
N/A

cocopod's Review

SandraEC
September 05, 2011
N/A

SandraEC's Review

cocopod
August 12, 2010
This is so good! We made it to go with the Grilled Chicken Thighs with White Barbecue Sauce in the Southern Living, May 2010 issue. White barbeque sauce is now a favorite in our house. We use it on pork as well as other chicken recipes. I like it a little spicier so we add double the horseradish. We use it for cookouts, just everyday dinners and as a dip for chicken finger appetizers.