Smoky White BBQ Sauce

By Ben · cooked up in Sprig

Mayo, apple cider vinegar, and freshly grated horseradish do something almost alchemical together — the sharp heat softens into a creamy, tangy sauce with just enough smokiness from the smoked paprika to make it feel like it spent time near a fire. A touch of Dijon and black pepper keep it from going too rich, and the whole thing comes together in about ten minutes but tastes like something that took much longer. Spooned into a ramekin alongside crusty sourdough and cold veggie dippers, the sauce pulls everything to the table — cool, bright, and a little funky in the best way. This is the kind of thing you make for backyard cookouts or game-day spreads and end up scraping the bowl before the main even hits the grill.

Ingredients

• 1 cup mayonnaise (full-fat, good quality)
• 3 tablespoons apple cider vinegar
• 2 tablespoons prepared horseradish, drained
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt, or to taste
• 1 teaspoon honey

• 1 small sourdough baguette, sliced into 1-inch rounds
• 3 medium celery stalks, cut into 3-inch sticks
• 2 large carrots, peeled and cut into sticks
• 1 medium red bell pepper, sliced into strips
• 6 small radishes, halved

• 1 teaspoon smoked paprika, for dusting
• 1 tablespoon fresh chives, finely snipped
• 1 teaspoon extra-virgin olive oil, for drizzling

Instructions

1. In a medium mixing bowl, combine the mayonnaise, apple cider vinegar, and drained prepared horseradish. Whisk together until fully smooth and no streaks of mayo remain — this is your flavor base, so take a moment to get it uniform.
2. Add the Dijon mustard, smoked paprika, Worcestershire sauce, garlic powder, onion powder, freshly cracked black pepper, cayenne, kosher salt, and honey. Whisk again until everything is incorporated and the sauce turns a very pale peachy-tan from the paprika.
3. Taste the sauce carefully. It should be tangy up front from the vinegar, with a building warmth from the horseradish and cayenne. Adjust seasoning — more vinegar for brightness, more horseradish for heat, or a pinch more salt to tie it all together.
4. Transfer the sauce to an airtight container and refrigerate for at least 30 minutes before serving. This resting time is not optional — it allows the garlic powder, smoked paprika, and horseradish to bloom and meld into a cohesive, rounded sauce rather than a sharp, separated mix of flavors.

1. While the sauce chills, slice the sourdough baguette into 1-inch rounds. If you prefer a slightly crispy edge, arrange the rounds on a baking sheet, brush lightly with olive oil, and toast in a 375°F oven for 6 to 8 minutes until the edges are golden and the interior stays chewy. Remove and let cool slightly.
2. Cut the carrots, celery, red bell pepper, and radishes into even, dip-friendly pieces. Keep them in ice water for 10 minutes to ensure they stay crisp and cold — this contrast against the creamy room-temperature sauce is part of what makes the pairing work.
3. Remove the white BBQ sauce from the refrigerator. Spoon it into one or two ramekins, filling them generously. Drizzle the top with a thin thread of extra-virgin olive oil, dust lightly with smoked paprika, and scatter the snipped fresh chives over the surface.
4. Arrange the bread rounds and chilled, patted-dry veggie dippers around the ramekin on a wooden board or slate platter. Serve immediately while the sauce is cold and the bread is still slightly warm.

Chef's tips

Nutrition (per serving, estimated)

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