Recipe information
Yield
makes 1 1/2 cups
Ingredients
1 garlic clove, minced
3/4 cup mayonnaise
1/2 cup buttermilk
2 tablespoons Neely’s Barbecue Sauce (page 25)
2 teaspoons apple-cider vinegar
1 teaspoon Neely’s Barbecue Seasoning (page 22)
3/4 teaspoon onion powder
1/4 teaspoon dried dill
1 tablespoon snipped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
Preparation
Whisk the garlic, mayonnaise, buttermilk, and Neely’s Barbecue Sauce together in a medium bowl. Add the vinegar, Neely’s Barbecue Seasoning, onion powder, dill, chives, and parsley, and whisk until smooth. Cover and chill for 1 hour to allow flavors to meld.
From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.
Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.
Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.
