Alabama White Barbeque Sauce

Victoria Day weekend, the unofficial start to summer, always gets my mind thinking barbeque. Be it a campfire or a barbeque, the May 24 weekend often involves cooking over a flame of some sort for the majority of us. Nothing goes with barbeque better than sauce, and this week I am shining the spotlight on our neighbours (or neighbors) to the south for an unusual yet satisfying sauce that originally hails from the state of Alabama.

It goes without saying that the southern U.S. knows barbeque, and this sauce, created in northern Alabama, was at one time a regional specialty around Decatur. When it comes to food history often there are numerous stories and ancient tales strung together to come up with a common belief of beginnings, however this time we know exactly where this white barbeque sauce originates. Dating back to the mid 1920’s, the original Alabama White barbeque sauce was created by Big Bob Gibson. In recent years this atypical barbeque sauce has caught the attention of the foodie culture as this, or versions of this, can be found on numerous websites.

In stark contrast to the typical tomato based barbeque sauce, a tangy garlic and cream flavour caresses your pallet initially. The sweeter elements (that are limited) tend to show themselves secondarily followed lastly by acidic notes compliments of the vinegar playing off the sources of heat that gradually increase with the amount consumed. This sauce was designed around chicken, and therefore is meant for mild flavoured meats such as chicken and pork. There are some instances where this sauce may work with fish as well.

RECIPE

3/4 cup mayonnaise

1/3 cup apple cider vinegar

1/4 cup lemon juice

1/4 cup apple juice

1 Tbsp. garlic powder

1 Tbsp. prepared horseradish

1 Tbsp. coarsely ground black pepper

1 tsp. mustard powder

1/4 tsp. salt

1/2 tsp. finely ground cayenne pepper

Directions:

Stir all ingredients together until uniform consistency exists. Let stand in refrigerator for at least two hours.

So if you are looking for something to get people talking around the barbeque whip up a bucket of white sauce and your guests will definitely be asking a question or two. A sauce that has been around since the 1920s certainly has staying power. So the only question that remains is whether or not you have the curiosity to check out this dixieland delight at your next barbeque.