Image via Wikipedia This was a new idea for me - white BBQ sauce. I just recently came upon this concept in one of those food magazines and was too intrigued not to try it. This is apparently the staple sauce in northern Alabama. It's used primarily on chicken, but is served on the side as well, as a dipping sauce.
I did a bit of substituting and this did not work out well. I used salad dressing instead of mayo and horseradish sauce instead of the real thing. I thought it turned out too mayo tasting and thin.
If you stick to the plan this is a new twist on the common sauce. It is just a bit thinner than most white sauces you see. But the "zip" it has, makes it an interesting idea.
Alabama White Sauce
1 cup mayo (not salad dressing)
1/2 cup white vinegar
2 T. lemon juice
sprinkle of kosher salt
1/2 tsp. white pepper
1/8 tsp. celery salt
1 tsp. sugar
1 tsp. horseradish (not sauce)
2 cloves minced garlic
2 tsp. spicy brown or Creole mustard
Whisk all ingredients together in small bowl until well combined. Refrigerate until ready to use. Baste on grilled chicken halfway through cooking time. Flip chicken and baste again. Serve remaining sauce on side. Makes 1-1/2 cups.
I did a bit of substituting and this did not work out well. I used salad dressing instead of mayo and horseradish sauce instead of the real thing. I thought it turned out too mayo tasting and thin.
If you stick to the plan this is a new twist on the common sauce. It is just a bit thinner than most white sauces you see. But the "zip" it has, makes it an interesting idea.
Alabama White Sauce
1 cup mayo (not salad dressing)
1/2 cup white vinegar
2 T. lemon juice
sprinkle of kosher salt
1/2 tsp. white pepper
1/8 tsp. celery salt
1 tsp. sugar
1 tsp. horseradish (not sauce)
2 cloves minced garlic
2 tsp. spicy brown or Creole mustard
Whisk all ingredients together in small bowl until well combined. Refrigerate until ready to use. Baste on grilled chicken halfway through cooking time. Flip chicken and baste again. Serve remaining sauce on side. Makes 1-1/2 cups.
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