Lighter than BBQ sauce by itself, and thicker and more flavorful than a traditional vinaigrette dressing. This BBQ vinaigrette just might be your new favorite BBQ sauce for drizzling on sliders and sandwiches.
Since it’s not thick like usual BBQ sauce, it easily oozes in all the nooks and crannies of smoked meats. It’s perfect for dressing smoked pork shoulder, pulled pork, smoked lamb shoulder, drizzling on a salad or over grilled veggies to complement your BBQ indulgence.
The jar-and-shake method works best for combining all the ingredients into a smooth dressing, but you can also add all ingredients to a bowl and slowly whisk in the oil to create an emulsion.
Use your favorite BBQ sauce that you have on hand combined with vinegar for extra tang, olive oil, salt, pepper and a little hot sauce for some extra kick to make sure you are paying attention. Since all BBQ sauces are so different, be sure to taste and adjust to your preference before using it.
BBQ Vinaigrette
Ingredients
- 3 Tbsp BBQ sauce
- 1/8 cup apple cider vinegar or red wine vinegar
- 1/4 tsp hot sauce (more or less to taste)
- 1/8 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 1/3 cup olive oil
Instructions
- Combine all ingredients in a mason jar, secure the lid and shake for about 30 seconds until all ingredients are dissolved and combined.
- Taste before using and add more vinegar, BBQ sauce or other ingredients to your preference.
Notes
- Recipe yields about 1/2 cup.
- Store in the refrigerator for up to 5 days. Bring to room temperature and shake again before using.
Surprisingly delicious. Tossed it with spring mix, black beans, cilantro, red onions, leftover rotisserie chicken, and air fried tortilla strips. Crowd pleaser. Will definitely make it again.
Advice: NOT USE APPLE CIDER VINEGAR! Had to toss first round because it tasted like, well, apple cider vinegar.
Glad you enjoyed it, Amanda. What vinegar did you use the second time?