This Alabama recipe is adapted ever-so-slightly from Big Bob Gibson’s BBQ Book. It's a vinegar-forward sauce that adds delicious tang as a dipping sauce, but also works great as a marinade. For a less vinegar-forward flavor (as pictured), see the Thicker Option at the bottom.
Author: adapted from Big Bob Gibson
Recipe type: Appetiser
Cuisine: American
Serves: 3½ cups
Ingredients
2 cups mayonnaise
1 cup distilled white vinegar (see below for Thicker Option)
½ cup apple juice
2 teaspoons dairy-free prepared horseradish
2 teaspoons ground black pepper
2 teaspoons fresh lemon juice
1 teaspoonsalt
½ teaspoon ground cayenne pepper
Instructions
In a large bowl, whisk together the mayonnaise, vinegar, apple juice, horseradish, black pepper, lemon juice, salt, and cayenne until smooth and combined.
Use it as a marniade, baste, or dipping sauce.
Store this sauce and marinade in an airtight container in the refrigerator for up to 2 weeks.
Notes
Thicker Option: For a less vinegary, thicker drizzle (like pictured), you can reduce the white vinegar to ½ cup, or even down to ¼ cup. For an even thicker sauce, some people opt to substitute ½ cup apple cider vinegar + 1 tablespoon sugar or honey for all of the vinegar and apple juice.