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.
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mingus76's Review
March 12, 2014
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Agljcaldwell's Review
September 06, 2011
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cocopod's Review
September 05, 2011
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SandraEC's Review
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.
StephDownSouth's Review