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Recipe of the Week: Alabama White Sauce

Horseradish and cider vinegar give this creamy 'cue sauce kick.
Horseradish and cider vinegar give this creamy 'cue sauce kick.
Photo by Dan

From classic comfort foods to regional standouts and desserts, we'll be sharing a new recipe with you each week. See the complete list of recipes at the end of this post.

With summer in full swing, we're taking a look at a good ol'-fashioned Southern barbecue stable: Alabama white sauce.

Unlike most tomato- or mustard-based 'cue sauces, this sauce is actually the color white. That's because it's made with thick and creamy mayonnaise. It all started with Alabama native Bob Gibson -- a.k.a. "Big Bob" -- in 1925. He created the sweet and tangy sauce and used it to baste chicken and pork at his restaurant, Big Bob Gibson Bar-B-Q in Decatur, Alabama. Since then, the fad has spread like wildfire. It's now as popular in Alabama as the Crimson Tide.

The creamy sauce is made with mayo, cider vinegar, horseradish, and cayenne for pop, while a dash of sugar gives it a hint of sweetness. Slather it on anything from smoked turkey and Cornish game hen to shrimp and ribs, use it as a dip for grilled vegetables and meats, or add a dollop to chicken and pulled pork sandwiches.

Big Bob Gibson's Alabama White BBQ Sauce yields about 2 cups

Ingredients 1 cup mayonnaise 1/2 cup water 1/4 tablespoons apple cider vinegar 1 tsp lemon juice 1 tsp prepared horseradish 1/4 tsp cayenne pepper 2 tbsp sugar 1 tsp salt 1 tsp black pepper Optional: 1 tsp of garlic powder and onion powder

Directions

In a large bowl, whisk all of the ingredients together. Taste and season as needed. Cover and refrigerate for at least 2 hours before using. If using as a baste for poultry, meat, or seafood, reserve 1/2 cup for tableside serving.

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