White BBQ sauce with Creole mustard and horseradish
4 servings
30 minutes
White barbecue sauce with Creole mustard and horseradish is a spicy blend of vibrant flavors from Brazilian cuisine. Its base is soft and creamy mayonnaise, enhanced by the tang of white wine vinegar and sharp horseradish. Creole mustard adds characteristic depth, while freshly ground black pepper and garlic highlight the spiciness. This sauce is perfect for grilled meats and poultry, giving dishes a rich flavor and a hint of spice. With its creamy texture, it also pairs well with vegetables or serves as a zesty dressing for salads. It can be stored in the refrigerator, allowing the flavors to harmoniously develop over time.
1
In a blender, mix mayonnaise, water, vinegar, black pepper, mustard, salt, sugar, minced garlic, and horseradish.
- Mayonnaise: 240 g
- Water: 0.3 glass
- White wine vinegar: 0.3 glass
- Freshly ground black pepper: 1 tablespoon
- Creole mustard: 1 tablespoon
- Salt: 1 teaspoon
- Sugar: 1 teaspoon
- Garlic: 2 cloves
- Horseradish: 12 g
2
Grind to a homogeneous mass.
3
If desired, add more water and transfer to a jar.
- Water: 0.3 glass
4
Store in the refrigerator.
