From Edward Lee's kitchen · 610 Magnolia, Louisville
shake · bbq sauce
NATIONAL AWARD WINNERBreton White Bbq
From a national-award-winning chef
Ratio
MAYO 240CIDER VIN 60DIJON 15HORSERADISH 15WORCESTER 10
Ingredients
- MAYO240 ml
- CIDER VIN60 ml
- DIJON15 ml
- HORSERADISH15 ml
- GARLIC10 g
- WORCESTER10 ml
- CELERY SEED1 g
- SMOKED PAP0.6 g
- SALTto taste
- PEPPERto taste
Method
- Pour to the lines in order (bottom → top): MAYO, CIDER VIN, DIJON, HORSERADISH, WORCESTER.
- Add finishing notes: GARLIC, CELERY SEED, SMOKED PAP, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Korean-Southern chef of 610 Magnolia in Louisville; James Beard Cookbook Award and Food & Wine Best New Chef. Also Succotash in Washington, D.C., blending Korean pantry with Southern technique.
Originally published as White BBQ Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Food Republic / Edward Lee wings accompaniment (published as “White BBQ Sauce”). Full citation lives in Provenance.