BBQ Mayo (Mayocue)
If you love BBQ Sauce and Mayonnaise you're going to fall in love with this homemade Mayocue. Plus, it couldn't be easier to make!
Servings: 4
Cost: £1.50 / $2
Equipment
- Small Pot
- Measuring Spoon
- Cling Film (optional)
Ingredients
- 4 tbsp Full Fat Mayo
- 4 tbsp BBQ Sauce
- 1 tsp Apple Cider Vinegar
- 1 tsp Worcestershire Sauce
- 1/2 tsp Smoked Paprika
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
Instructions
- In a small pot combine all of the ingredients and stir well.
- If you want it slightly creamier add a touch more mayo, if you want more BBQ flavour add a touch more BBQ sauce.
- Cover with cling film pop in the fridge until ready to serve, or serve right away! See recipe notes for usage and storage.
Video
Notes
a) Vinegar - Apple cider vinegar works the best with this recipe. The slight apple flavour goes beautifully with BBQ sauce. At a stretch you can sub white wine vinegar or white vinegar. The vinegar is there to balance out the sweetness of the BBQ sauce, so I do recommend adding it.
b) BBQ Sauce - Go for a good quality BBQ sauce (not the one that's been staring at you from the back of the cupboard for the last year). Also go for a neutral flavoured BBQ sauce i.e not sweet, smoky, spicy etc.
c) Storage - I usually make this ahead of time, just to help the flavours develop. I usually keep it tightly covered in the fridge for up to 3 days (longer at your discretion).
d) Usage - Works perfectly as a dip for things like Onion Rings, Sweet Potato Fries and Wedges. Also goes great in a burger. You can also spread in wraps and pitas!
e) Calories - assuming the whole dip is divided by 4.
Nutrition
Calories: 126kcal | Carbohydrates: 7.72g | Protein: 0.36g | Fat: 10.48g | Saturated Fat: 1.63g | Polyunsaturated Fat: 6.209g | Monounsaturated Fat: 2.344g | Trans Fat: 0.026g | Cholesterol: 6mg | Sodium: 277mg | Potassium: 65mg | Fiber: 0.3g | Sugar: 5.92g | Vitamin A: 196IU | Vitamin C: 0.3mg | Calcium: 10mg | Iron: 0.3mg