📝 About This Recipe
Born in 1925 at Big Bob Gibson Bar-B-Q in Decatur, Alabama, this legendary white sauce breaks every rule of traditional tomato-based BBQ. It features a zesty mayonnaise base spiked with a sharp vinegar tang, a hint of horseradish heat, and a subtle sweetness that cuts through the smoke of grilled meats. This creamy, versatile condiment is a Southern treasure that transforms ordinary smoked chicken into a culinary masterpiece.
🥗 Ingredients
The Creamy Base
- 1 1/2 cups Mayonnaise (high-quality, full-fat brands like Duke's or Hellmann's are essential)
- 1/3 cup Apple Cider Vinegar (provides the characteristic Southern tang)
- 2 tablespoons Water (to reach the perfect drizzling consistency)
The Zest and Heat
- 1 tablespoon Prepared Horseradish (not horseradish sauce; use the extra hot variety for more kick)
- 1 tablespoon Dijon Mustard (adds depth and acts as an emulsifier)
- 1 tablespoon Lemon Juice (freshly squeezed for brightness)
- 1 teaspoon Worcestershire Sauce (adds an essential savory umami layer)
- 1/2 teaspoon Hot Sauce (Cayenne-based, like Crystal or Louisiana style)
Seasonings and Spices
- 1 tablespoon Light Brown Sugar (packed; to balance the acidity)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1 teaspoon Coarse Black Pepper (freshly cracked is best for visible flecks)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Cayenne Pepper (optional, for an extra back-of-the-throat hum)
👨🍳 Instructions
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1
Select a medium-sized non-reactive mixing bowl (glass or stainless steel) to prevent any metallic taste from the vinegar.
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2
Add the mayonnaise to the bowl first, using a spatula to ensure you get every bit of the creamy base.
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3
Slowly whisk in the apple cider vinegar and water. Adding liquid gradually prevents the mayonnaise from breaking and ensures a smooth emulsion.
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4
Incorporate the Dijon mustard and prepared horseradish, whisking vigorously until no lumps remain.
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5
Add the fresh lemon juice, Worcestershire sauce, and hot sauce to the mixture, stirring to combine.
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6
In a small separate ramekin, mix the brown sugar, salt, black pepper, garlic powder, onion powder, and cayenne pepper to ensure there are no clumps of sugar.
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7
Gradually sprinkle the dry spice mix into the wet ingredients while whisking constantly.
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8
Continue whisking for 1-2 minutes until the sugar and salt have completely dissolved and the sauce is perfectly uniform.
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9
Taste the sauce with a piece of grilled chicken or a clean spoon. The flavor should be sharp and tangy initially, followed by a creamy finish and a peppery bite.
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10
Transfer the sauce to an airtight glass jar or a squeeze bottle for easy application.
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11
Cover and refrigerate for at least 2 hours before serving. This 'resting' period is crucial as it allows the dried spices to hydrate and the flavors to meld.
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12
Before serving, give the sauce a quick shake or stir as some natural separation may occur.
💡 Chef's Tips
Use a high-quality mayonnaise like Duke's; cheap brands can make the sauce taste overly oily. If the sauce is too thick for your liking, add water one teaspoon at a time until it reaches a pourable consistency. For a truly authentic experience, dunk your smoked chicken quarters directly into a bowl of the sauce while they are still hot from the grill. Avoid using 'Creamy Horseradish' sauce—you want the grated 'Prepared Horseradish' for that signature nasal-clearing kick. This sauce keeps beautifully in the refrigerator for up to 2 weeks, and the flavor actually improves after the first 24 hours.
🍽️ Serving Suggestions
Drizzle generously over hickory-smoked pulled pork or smoked chicken wings. Use it as a tangy alternative to traditional coleslaw dressing for a zesty side dish. Serve as a dipping sauce for fried green tomatoes or crispy hushpuppies. Pair with a cold glass of sweet tea or a crisp Pilsner to balance the vinegar's acidity. Slather it on a smoked turkey sandwich with extra pickles and red onions.