Alabama White Sauce Recipe | Sauces, Rubs, Mops, Bastes and Marinades

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Alabama White Sauce Recipe

Written by J. Donavan Stanley

Saturday, 22 March 2008

"Big Bob" Gibson of Decatur, Ala., is credited with creating this sauce in 1925. Although this is not his recipe, this sauce is good on any barbecue, whether chicken, pork or beef. It's also great on fish, potato salad and cole slaw. Because it is mayonnaise-based, it should be used as a finishing sauce and applied at the end of cooking or served at the table. The sauce will keep in the refrigerator for a couple of weeks.

This makes a great chicken picker upper! This stuff always amazes your guests unfamiliar with a snappy white BBQ sauce.

Ingredients:

1 cup good-quality mayonnaise

1/3 cup apple cider vinegar

1 1/2 tablespoons granulated sugar

1 tablespoon fresh lemon juice

1 tablespoon freshly ground black pepper

2 teaspoons prepared horseradish

1/2 teaspoon coarse kosher salt

1/2 teaspoon ground cayenne

Instructions:

Combine all of the ingredients in a medium mixing bowl and whisk well to combine.