If you’re looking for something a little less ordinary and expected for your Fourth of July party, you just found it. In my opinion it doesn’t get much easier than just throwing something on the grill and waiting for it to be done. But right about now, the midpoint of summer, I always feel a little bored with our usual outdoor meals. I need something new to kick me out of the rut and make me excited about grilling again. Enter this sauce. It’s got everything I was looking for – huge flavor, simple prep, and you can make as much or as little as you need. I suggest making way more than you need, because you’re going to want to put this stuff on everything.
It’s so easy to make this – just whisk together a few simple pantry basics and let them all get happy together in the fridge for a few hours. Pour it over your favorite basic barbeque meat and you’re ready to scarf down one heavenly meal. I was fortunate enough to have been the recipient of a perfectly smoked Boston butt, courtesy of my grandfather. All I needed to do was heat it up, slice it, and slather it with sauce. If you’re not as lucky as I was then you can simply grill chicken breasts or thick cut pork chops over low heat until done and either thinly slice or shred with two forks. Pour on the sauce, preferably with a heavy hand, and enjoy with friends and a your favorite frosty beverage. Oh, and see that coleslaw in the photo? I covered it up in the barbeque sauce too. And will be so again very, very soon.
The traditional white barbeque sauce uses an all mayonnaise base with white vinegar. My version uses half mayo and half yogurt for a slightly healthier version. Yes, that’s a lot of mayo for a recipe, but keep in mind that the big flavor of the sauce goes a long way, so each serving only needs a small amount. I used apple cider vinegar because of it’s health benefits as well, and I just like the flavor. But feel free to use the original white vinegar in it’s place if that’s what you have on hand. I also kicked up the heat with some crushed red pepper, which is totally optional as well.
White Barbeque Sauce
makes about 2 1/2 cups
2/3 cup mayonnaise (regular or light, but not fat free)
1 cup plain yogurt
1/4 to 1/2 cup apple cider vinegar
1 lemon, juiced
1/2 teaspoon salt
1 1/2 teaspoons black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper, optional
In a medium sized mixing bowl whisk together the mayonnaise and yogurt. Whisk in 1/4 cup vinegar, lemon juice, and seasonings. Taste and adjust to your liking, adding more vinegar or seasonings as needed. Cover and refrigerate at least 2 hours. (This can be made up to one day in advance.)
Cook meat over a hot grill until done, basting with the sauce during the last 5 minutes of cooking time. Remove meat from grill and slice or shred as desired. Spoon more sauce over meat and serve. It can be served alone or piled into soft, warmed buns.
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Made this tonight for supper. I will be making another batch for our grilling this weekend. Oh.my.goodness. It's a new family favorite! Thank you!
Glad you liked it Mia! I can't get enough either! Happy 4th!
If you can imagine, it's even better on grilled shrimp…just saying.
I have never had white BBQ sauce but it sounds awesome! Great idea that I must try