Alabama White BBQ Sauce

Ingredients

Equipment Needed

• •Medium mixing bowl
• •Sturdy whisk
• •Glass jar with lid (pint-size)

Instructions

1. 1

   Combine wet ingredients

   Measure the mayonnaise into a medium mixing bowl. Add the cider vinegar and lemon juice. The vinegar will thin the mayonnaise and give the sauce its characteristic tang. Use real cider vinegar, not white vinegar, which lacks depth and tastes harsh.

   Duke's mayonnaise is the Southern standard for good reason. It contains no sugar and has more tang than national brands. Hellmann's (Best Foods west of the Rockies) works well too.
2. 2

   Add seasonings

   Spoon in the horseradish, then add the black pepper, salt, cayenne, sugar, garlic powder, and white pepper. The black pepper should be coarsely ground, almost cracked, so you see distinct flecks throughout. This visual speckle is part of the sauce's identity.

3. 3

   Whisk until smooth

   Whisk everything together vigorously until completely combined, about two minutes. The sauce should be pourable but not thin, roughly the consistency of heavy cream. You'll see black pepper flecks suspended throughout the pale base. Taste it now. The vinegar should hit first, followed by the slow burn of pepper and horseradish.

   If you prefer more heat, add cayenne in small increments. The sauce should warm your throat, not set it on fire.
4. 4

   Rest and meld

   Cover the bowl and refrigerate for at least one hour before serving. This resting time allows the vinegar to soften slightly and the flavors to marry. The sauce will thicken somewhat as it chills. After resting, taste again and adjust the salt, pepper, or vinegar to your preference.

5. 5

   Transfer and store

   Pour the sauce into a clean glass jar with a tight-fitting lid. A wide-mouth pint jar works perfectly. Label it with the date. Stored properly in the refrigerator, this sauce keeps for two weeks, though it rarely lasts that long once people discover it.

Chef Tips

• •The traditional serving method is to dunk smoked chicken directly into the sauce while the meat is still hot. The warmth thins the sauce slightly, allowing it to coat every surface. Let the excess drip back into the bowl before serving.
• •This sauce doubles as a remarkable coleslaw dressing. Thin it with a splash of pickle juice and toss with shredded cabbage. The vinegar does the work of wilting the cabbage while the mayo provides richness.
• •For a finishing glaze, brush the sauce on grilled chicken during the last five minutes of cooking. The heat will set the coating without burning the mayonnaise.
• •The sauce works cold as a dipping sauce for fried foods, or at room temperature as a sandwich spread. On a pulled pork sandwich with coleslaw, it replaces both the traditional sauce and the mayo.

Advance Preparation

• •The sauce must rest at least one hour before serving. The flavors need time to marry.
• •Made up to two weeks ahead and stored refrigerated, the sauce actually improves during the first three days as the vinegar mellows.
• •For large gatherings or competition barbecue, double or triple the recipe. It keeps well and disappears fast.

Frequently Asked Questions

Nutrition Information

1 serving (about 15g)