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BBQ Chicken White Sauce

Tom Landshof (Modified from Cook's Country magazine)


3/4 cup mayonnaise
2 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon prepared horseradish
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper


Mix all ingredients in blender until smooth, about 1 minute. Refrigerate sauce in airtight container for at least hour or up to a week. After cooking chicken, brush with 2 tablespoons sauce, tent with foil, and let rest about 8 minutes. Remove foil and brush chicken with 1 tablespoon sauce. Carve and serve, passing remaining sauce at table.

Note: I brushed a little sauce on the chicken the last 5 or so minutes it was on the rotisserie, then followed the directions. I also had some tarragon vinegar on hand and used it instead of cider vinegar.