White Barbecue Sauce
This recipe, also known as Smoked Onion and Garlic Barbecue Sauce, comes from the book, Grilling with the House of Q by ‘BBQ Brian’ Misko.
- Yield: 2 cups
1 head of garlic
2 tsp sea salt or kosher salt
2 tsp black pepper
1 cup mayonnaise
2 Tbsp apple cider vinegar
2 Tbsp lemon juice
1 tsp cayenne pepper
Prepare your grill for smoking, low heat. Using a sharp knife, cut off and discard the pointed top of the garlic head and the outer layer of the onion.
Place the onion and garlic on a sheet of aluminium foil, gathering it around the base of the vegetables so they cannot roll around. Leave the tops exposed, drizzle with olive oil, season with salt and pepper, and then place them on the cool side of your grill.
Cook for about 45 minutes, until soft and cooked through.
Squeeze the garlic and onion flesh into a food processor and discard the peel. Add the mayonaise, cider vinegar, lemon juice and cayenne pepper, pulse until chopped and then process until smooth.
Season to taste with more salt or pepper. Will keep refrigerated in an airtight container for four to six months.
*This sauce goes perfectly with apple burgers, also from Grilling with House of Q. Find the recipe here.