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