White Barbecue Sauce

1 cup mayonnaise (use “light,” if you like)
2½ tablespoons cider or white wine vinegar (purists insist upon distilled white vinegar but I find that too harsh)
1 tablespoon water (more if you prefer a thinner sauce)
1 medium garlic clove, finely minced
2 teaspoons Creole or Dijon mustard
2 teaspoons prepared horseradish
1 teaspoon coarsely ground black pepper, or to taste
1 teaspoon sugar
½ teaspoon salt, or to taste

I like white barbecue sauce as a dip for crunchy raw vegetables but some Alabamians put out a basket of pretzels.

Combine all ingredients in a small nonreactive bowl, whisking until smooth. Taste for salt and pepper and adjust as needed. Also, if you prefer a thinner sauce, whisk in an extra tablespoon or two of water.
Transfer the sauce to a 1-pint jar, screw the lid down tight, and store in the refrigerator. Stored thus, white barbecue sauce will keep for 5 to 7 days.
Serve as a dip for crisp raw vegetables, as a cocktail sauce for cold shrimp or other shellfish.