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
- 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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