Food and Recipes Recipes Buxton Hall's White Barbecue Sauce Be the first to rate & review! I didn't grow up with white sauce, but ever since I discovered it, I have loved it. If you like mayonnaise, what's not to love? When I was opening Buxton, I knew I needed a white sauce–not for the pork, but for chicken and anything fried. (I've noticed some people do enjoy it with the pork, but I just can't recommend using it that way.) This sauce is great with many of the other smoked meats in Book of Smoke, though–definitely try it with the turkey and the chicken. Keep some on hand for next time you make French fries too! By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on January 31, 2020 Print Rate It Share Share Tweet Pin Email Photo: Molly Milroy Yield: 1 ½ cups Ingredients Dry Ingredients 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon hickory smoke powder (available from Terra Spice or a specialty spice store) 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper 4 teaspoons sugar Wet Ingredients 1 teaspoon Worcestershire sauce 1 teaspoon fresh lemon juice 1 teaspoon Texas Pete hot sauce 2 teaspoons cider vinegar 2 teaspoons water 1 cup mayonnaise (preferably Duke's) Directions Place all the dry ingredients in a large mixing bowl and stir to combine. Combine all the wet ingredients expect for the mayonnaise in another bowl. Add the wet ingredient mixture to the dry ingredients while whisking to incorporate. (Whisking will help keep the dry ingredients from clumping.) Add the mayonnaise and whisk until it's incorporated. Store in a jar with tight-fitting lid and refrigerate. It will keep for up to 2 weeks. Source Excerpted from Buxton Hall Barbecue's Book of Smoke by Elliott Moss. Copyright © 2016 Quarto Publishing Group USA Inc. Rate it Print