There are tons of versions of Alabama style white barbecue sauce out there – some have horseradish and Creole mustard, some call for fresh garlic, others for powder; heck, I even have a couple of white barbecue sauce recipes here, and here, but… this one is better.
Based on a recipe from Wildflour’s Cottage Kitchen, this (actually kinda tan) sauce is pretty darned terrific on chicken, but would also be quite nice slathered on a burger or mebbe even some ribs.
•1 cup mayonnaise
•1/3 cup cider vinegar
•1 tsp Worcestershire sauce*
•1/2 tsp sea salt
•1/2 tsp garlic powder
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1 tsp Cajun Power Spicy Garlic Pepper Sauce (or your fave hot sauce, to taste)
•1/4 tsp Cayenne
•1/4 tsp Cajun seasoning
•1/2 tsp sugar
*I use my own Westboroughshire Sauce.
Whisk all the ingredients together until well blended – an immersion blender works a treat here – then transfer to a covered container and stash in the fridge for a few hours or (always more better) overnight to allow the flavors to blend.
I made this sauce to go with some oven grilled Cajun chicken that needed to be ‘marinated’ in its dry rub overnight anyway, so the timing was perfect.
Mostly Alabama style sauce made and stashed in the fridge, it was time to handle the chicken.
Which we will…