Main & Side Dishes - BBQ - Smoke and Grill
This recipe was found in Southern Living magazine and is based on the original Alabama White BBQ sauce. Bob Gibson of Decatur, Alabama is credited with creating this mayonnaise-based sauce all the way back in 1925. Use this vinegary, piquant North Alabama specialty as a marinade, a basting and finishing sauce on smoked or grilled chicken. It is also used as a table sauce for chicken or any kind of meat. Makes 1 1/2 cups.
1 cup mayonnaise
1/3 cup apple cider vinegar
1 Tablespoon water
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon hot sauce
Stir together mayonnaise, vinegar, water, Worcestershire sauce, salt, garlic powder, onion powder, pepper, and hot sauce in a small bowl. Serve immediately or chilled. Refrigerate up to 3 days but it will keep longer if stored refrigerated in a sealed container.
Copyright © Mike Perry, 2011