Alabama White SauceSteven Raichlen
Pit-cooked whole chicken slathered with Alabama white sauce has a rich history in the barbecue world, going all the way back to Big Bob Gibson, the pitmaster behind his eponymous restaurant in Decatur, Alabama. I was introduced to the mysteries of Alabama white sauce by my dear friend Pat Martin, a barbecue badass. When you first dip the perfectly cooked chicken in the creamy white sauce, you’ll ask, “How have I never had this before?” The tang of the vinegar and the mayonnaise is just amazing.
More Sean Brock Recipes:
Excerpted from South by Sean Brock (Artisan Books). Copyright © 2019. Photographs by Peter Frank Edwards.
Alabama White Sauce
- Yield: Makes 1 ½ cups
- 1 cup mayonnaise, preferably Duke’s
- ½ cup apple cider vinegar
- 2 tablespoons Pepper Mash
- 1 ½ teaspoons grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon freshly ground black pepper
- ¾ teaspoon Worcestershire sauce, preferably Bourbon Barrel
- ½ teaspoon kosher salt
- ½ teaspoon Espelette pepper
- ½ teaspoon Aleppo pepper
- ½ teaspoon celery seeds
- ¼ teaspoon cayenne pepper
1: Combine all the ingredients in a bowl and whisk to mix well. Transfer to a container, cover, and refrigerate until ready to use. Tightly covered, the sauce will keep for up to 5 days in the refrigerator.