White Horseradish Barbecue Sauce Recipes

Steps:

• Whisk 1 cup mayonnaise, 2 tablespoons each cider vinegar and jarred horseradish, 2 teaspoons lemon juice, 1 teaspoon each spicy mustard and sugar and 1/2 teaspoon pepper. Season with salt.

Steps:

• In a medium bowl, combine the mayonnaise, pepper, salt, lemon juice, vinegar and sugar. Mix all together until smooth. Use to baste chicken, pork chops or ribs as they cook on the grill. Serve extra as dipping sauce!

Steps:

• Mix mayonnaise, vinegar, horseradish, lemon juice, black pepper, mustard, salt, cayenne pepper, and garlic powder together in a bowl. Whisk together thoroughly until creamy and smooth. Cover and refrigerate until ready to use.

Steps:

• Combine all ingredients in a non aluminum sauce pan and bring just to a boil.
• Lower heat immediately and simmer 15 minutes.
• Lightly brush on barbecue sauce.
• Do no let chicken burn.

Steps:

• For the shrimp: Preheat a grill or grill pan over medium-high heat.
• Toss the shrimp with the olive oil and BBQ rub seasoning until evenly coated; set aside.
• For the white BBQ sauce: Whisk together the mayonnaise, vinegar, horseradish, mustard, brown sugar, garlic powder and Worcestershire sauce. Stir in the chives and parsley. Season with salt and pepper.
• Grill the shrimp until just cooked through, 2 to 3 minutes per side.
• Divide the sauce among 4 martini glasses. Cut a small slit halfway through each lemon round and place 2 slices on the rim of each glass. Place 4 shrimp on the edge of each glass. Garnish with chives and parsley.

Steps:

• Combine all ingredients in a small bowl, whisking well.

Steps:

• Makes about 1 1/4 cups. Stir together sour cream, 1 1/2 tablespoons horseradish, and pepper. Taste sauce, then add more horseradish as desired. Let stand, covered, at room temperature at least 1 hour (for flavors to develop).

Steps:

• Thoroughly rinse the horseradish roots, and then peel them with a potato peeler until all dark areas are gone. Use the blunt tip of the peeler to remove imbedded dark areas of the root. ***The amout of horseradish that you use/add to the rest of the ingredients is up to you, and depends on how mild or potent you want the sauce to be and/or what consistency you want (also, see below).
• Cut the horseradish root in sections that will fit into the hopper of your food processor.
• Use the shredding wheel of your food processor to produce thin slivers of horseradish. At this point, it is like chopping onions, try to keep your face away from the top of the processor. The fumes are pretty intense. You may need to make two batches of the horseradish, depending on the volume of your processor.
• Remove the shredding wheel and horseradish from the processor and place horseradish into a bowl. Fold in 1/4 cup of vinegar and mix with a spoon. This will stabilize the horseradish so the desired fumes and flavor will not escape.
• Wipe clean the inside of your processor with a moistened paper towel. Insert the standard chopping blade into the processor. Add the shredded horseradish back into the processor, and then add approximately 14 ounces of sour cream to the horseradish. Process until the mixture is creamy, however, there should be some noticeable texture to the mixture. Add more sour cream if a creamier mixture is desired, then process for about 10 seconds.
• At this point you may want to decide how much plain horseradish sauce you want and how much horseradish with barbecue sauce you want.
• To make the horseradish barbecue dipping sauce, simply combine approximately 3 parts of the prepared horseradish sauce to approximately 5 parts Stubbs Barbecue Sauce. After you comine the two, place the mixture in a sealed Tupperware container. You may also store in a sealed Mason Jar. Although there is sour cream in these recipes, I have found that if I store the sauces in a sealed container in the refrigerator, it will stay viable for several weeks. The intensity of the horseradish will not allow bacteria to feel at home (my own unprofessional opinion).
• Hint. Before you experience the true taste of the sauces, allow to rest in their containters, refrigerated for at least 24 hours. And, when tasting for the first time, use no more that approximately 1/2 teaspoon. This will cure any nasal congestion or sinus problems that you may have! Enjoy!
• Enjoy!