Fleur de Lis

Fleur de Lis

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Sunday, June 26, 2016

Lolly's Alabama White BBQ Sauce

Different regions of the country have entirely different flavors when it comes to BBQ sauce. The Carolinas have their vinegar based, Memphis and St. Louis lean toward tomato and vinegar sauces which have a runny consistency with a sweet-and-sour flavor, and Kansas City enjoys a thick, smoky tomato based sauce. 

Enter North Alabama with a thin, mayonnaise based sauce which is heavy on the black pepper and used almost exclusively on smoked or grilled chicken. The original version was invented by the owner of Big Bob Gibson's BBQ in Decatur for a customer who disliked tomatoes and wanted a sauce for their chicken. Usually the chicken is cooked, placed in a large bowl or container and the sauce is literally poured over the chicken to coat it thoroughly before plating. A smaller portion is served alongside the chicken for dipping.  I've developed my own version which I lightly brush on the chicken just as it reaches serving temperature and THEN I place in a large bowl and pour on the sauce to blend with the hot chicken before serving.

Give it a try!

1 cup mayonnaise (I use Duke's)
1/3 cup apple cider vinegar
Juice of one lemon
2 T. white balsamic vinegar
1 T. granulated garlic
1/2 t. salt
2 T. freshly ground black pepper
1 T. prepared horseradish
1 t. ground mustard powder
1/4 t. paprika
1/8 t. ground cayenne pepper 
1/2 t. white sugar
1 t. Worcestershire sauce

Place all ingredients in a medium bowl and whisk to combine. Refrigerate until ready to use/serve.

1 comment:

  1. I've never had the white sauce. Sounds good.