Alabama white barbecue sauce is a North Alabama original—a peppery, tangy, mayonnaise-and-vinegar sauce widely credited to Big Bob Gibson Bar-B-Q in Decatur, where it was created in 1925. It’s typically served cool or at room temperature, and it’s especially perfect with smoked chicken.
Ingredients:
1 1/2 cups mayo
1/4 cup water (optional for thinning)
1/4 cup white wine vinegar
1 Tablespoon fresh ground black pepper (this is crucial to the recipe)
1 Tablespoon Creole mustard
1 teaspoon salt
1 teaspoon sugar
2 garlic cloves, minced
2 teaspoons prepared horseradish.
Directions:
Combine all ingredients in a medium size bowls.
Whisk thoroughly to combine until the sauce is smooth. Your ant the mayo and vinegar to emulsify.
Chill covered in the refrigerator for at least 30 minutes for all flavors to meld.
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