Dressings & Marinades,  Low-Carb

White BBQ Sauce

White BBQ Sauce from Lemony Thyme

The first White BBQ Sauce I ever had was from Fox Bros. Bar-B-Q in Atlanta.  We catered a company event and brought in a full spread of their pulled pork, beef brisket, and smoked chicken.  Along with the meat, they provided three distinct BBQ Sauces, one of which was White BBQ Sauce.  It seemed odd and quite appealing to this girl who loves all things creamy. Holy Wow! was the first thing I thought when I tasted it.

White BBQ Sauce

We have since recreated this mayonnaise & vinegar based BBQ sauce at home. It’s creamy yes, but has a nice punch from the horseradish and creole mustard.  Black pepper and garlic round out the depth of flavor. From what we’ve discovered White BBQ Sauce is a Northern Alabama favorite.  I can tell you, we Georgians have become quite fond of it too. Smoked Boston Butt Roast Collage

There was a new pellet smoker grill in the garage begging to go for a stroll.  We fired it up for the first time yesterday and cooked an 11 lb. Boston Butt Pork Roast.  We may have been a bit over zealous when we put this gorgeous roast on at 2:00 pm.  Let me apologize to my neighbors now for pulling it off the smoker after midnight.  You probably heard our cheers of delight at the sight of this beauty.  We’ll plan accordingly in the future.

White BBQ Sauce2

The extra hours of required cooking left us plenty of time to make Homemade Hamburger Buns, Classic Coleslaw and this phenomenal White BBQ Sauce.  And as a bonus our Saturday dinner will become Sunday dinner and is now ready and waiting.  Some times things turn out the way they do for a reason.  And I’m especially glad this one did.

White BBQ Sauce

Libby with Lemony Thyme


  • 1 cup mayonnaise
  • 1/4 cup apple cider vinegar
  • 1/4 cup cream
  • 1 Tbl. prepared horseradish
  • 2 garlic cloves
  • 1 tsp. creole mustard
  • 1 tsp. black pepper
  • 1/2 tsp. salt
  • 1/2 tsp. sugar


  • Put all ingredients into a blender and process until smooth. Store in refrigerator for up to two weeks. Yield = about 1 1/2 cups


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