Lighter than straight BBQ sauce but heartier and more flavorful than a classic vinaigrette, this BBQ vinaigrette is an ideal drizzle for sliders, sandwiches, smoked meats, salads, and grilled vegetables. Its pourable texture lets it seep into the nooks and crannies of smoked pork shoulder, pulled pork, smoked lamb shoulder, and other barbecue favorites, adding bright acidity and a touch of heat without the thickness of a traditional sauce.
The easiest way to make this dressing is the jar-and-shake method: add everything to a jar, secure the lid, and shake until combined. If you prefer, whisk the ingredients in a bowl while slowly streaming in the oil to form a smooth emulsion.
Start with a BBQ sauce you like and combine it with a sharp vinegar (apple cider or red wine vinegar both work well), olive oil for body, a pinch of kosher salt and freshly ground black pepper for seasoning, and a little hot sauce for a subtle kick. Because BBQ sauces vary widely in sweetness, smoke, and salt, taste and adjust the proportions to suit your palate before serving.
BBQ Vinaigrette
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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
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Combine all ingredients in a mason jar or bowl. If using a jar, secure the lid and shake vigorously for about 30 seconds until the dressing is smooth and well combined. If using a bowl, whisk while slowly pouring in the oil to form an emulsion.
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Taste and adjust: add more vinegar for tang, extra BBQ sauce for sweetness and smoke, or additional hot sauce for heat. Serve immediately or refrigerate until ready to use.
Notes
- Recipe yields about 1/2 cup of vinaigrette.
- Store in the refrigerator for up to 5 days. Bring to room temperature and shake well before using, as separation may occur.
Nutrition
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