Steven Raichlen's Barbecue! Bible


White Barbecue Sauce

Recipe adapted from Steven Raichlen's BBQ USA

In northern Alabama, barbecue simply isn’t worth eating without a tangy white sauce the chief ingredients of which are vinegar, mayonnaise, and black pepper — the way it’s served at the popular Big Bob Gibson’s in Decatur, Alabama. My own contribution to the recipe is a blast of prepared horseradish. It isn’t traditional, but I like its kick.


  • Yield: 4 to 8 servings
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  • 2 cups mayonnaise
  • 1 cup cider vinegar
  • 1/2 cup prepared white horseradish (optional)
  • 2 teaspoons coarse salt (kosher or sea)
  • 2 teaspoons coarsely ground black pepper
  • 1/2 teaspoon cayenne pepper, or to taste

Step 1: Place the mayonnaise, vinegar, horseradish, if using, 2 teaspoons of salt, 2 teaspoons of black pepper, and the cayenne in a very large nonreactive mixing bowl and whisk to mix.

Step 2: Transfer this white barbecue sauce to an attractive small nonreactive serving bowl. It pairs perfectly with pork or chicken.

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BBQ USA

Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the […]

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