Ingredients
- 1 cup mayonnaise
- ¼ cup apple cider vinegar
- 2 tablespoons lemon juice
- 1 tablespoon prepared horseradish
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon granulated sugar
- 1 teaspoon freshly ground black pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
Instructions
Add the mayonnaise, apple cider vinegar, lemon juice, horseradish and Dijon mustard to a medium bowl.
Add the Worcestershire sauce, sugar, black pepper, salt, garlic powder and cayenne pepper.
Whisk everything together until smooth, creamy and fully combined. The mixture will loosen as you whisk in the vinegar and lemon juice. Scrape the sides of the bowl to make sure there are no lumps of mayonnaise or pockets of spices.
Taste the sauce and adjust to your preference. Add a splash more vinegar or lemon juice for extra tang, more black pepper for bite, a pinch more cayenne for heat, or a pinch of salt if needed. Remember that the flavors will meld and deepen as the sauce rests.
Transfer the sauce to an airtight jar or container.
Refrigerate for at least 30 minutes to allow the flavors to blend. An hour or more is even better, and many people find the sauce tastes best after resting overnight.
Stir the sauce before serving, as it may settle slightly. Enjoy with your favorite barbecue dishes.