Wes Frazer
There are many different styles of barbecue and more than one kind of barbecue sauce. This one originated in Alabama, and if you know what’s good for you, you’ll dip your fried chicken in it. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.
Recipe information
Yield
Makes about 1½ cups
Ingredients
1
cup mayonnaise (preferably Duke’s)
2
teaspoons apple cider vinegar
1
teaspoon fresh lemon juice
1
teaspoon hot sauce (preferably Texas Pete)
1
teaspoon Worcestershire sauce
4
teaspoons sugar
½
teaspoon garlic powder
½
teaspoon onion powder
½
teaspoon hickory smoke powder (optional)
Kosher salt, freshly ground pepper
Need to make a substitution?
Preparation
Step 1
Whisk mayonnaise, vinegar, lemon juice, hot sauce, Worcestershire sauce, and 2 tsp. water in a medium bowl just to combine.
Step 2
Mix sugar, garlic powder, onion powder, and hickory smoke powder, if using, in a small bowl, then whisk into mayonnaise mixture. Season sauce generously with salt and pepper.
Step 3
Do Ahead: Barbecue sauce can be made 1 week ahead. Cover and chill.
Nutrition Per Serving
For 8 servings (3 Tbsp. each): Calories (kcal) 80 Fat (g) 6 Saturated Fat (g) 1 Cholesterol (mg) 5 Carbohydrates (g) 8 Dietary Fiber (g) 0 Total Sugars (g) 4 Protein (g) 0 Sodium (mg) 170