← Sauces
🥫 Alabama White Sauce
Alabamacreamy, tangy, peppery, rich
⏱
When to apply
after the cook, never during — mayo-based sauces burn on direct heat
Ingredients & recipe
| Mayonnaise | 200 g | |
| Apple Cider Vinegar | 60 ml | |
| Prepared Horseradish | 2 tsp | |
| Black Pepper | 2 tsp | |
| Lemon Juice | 30 ml | |
| Dijon Mustard | 1 tsp | |
| Garlic Powder | 0.5 tsp | |
| Salt | 0.5 tsp | |
| Cayenne | 0.25 tsp |
Preparation
- No cooking — cold preparation only.
- Place mayonnaise in a bowl.
- Add vinegar, lemon juice, horseradish and Dijon mustard.
- Incorporate black pepper, garlic, salt and cayenne.
- Whisk until smooth.
- Refrigerate 1h before use to let flavors meld.
Notes
Invented by Big Bob Gibson in Decatur, Alabama in the 1920s. Chicken is dipped in this sauce immediately after coming off the pit. Jarring at first taste, extraordinary once tried.
Best for
Chicken WholeChicken ThighsChicken Wings