Big Bob Gibson Bar-B-Q White Sauce
Published June 4, 2009
- Total Time
- 5 minutes
- Rating
- Comments
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Ingredients
2 cups mayonnaise
1 cup distilled white vinegar
½ cup apple juice
2 teaspoons prepared horseradish
2 teaspoons ground black pepper
2 teaspoons fresh lemon juice
1 teaspoon salt
½ teaspoon cayenne pepper
Nutritional analysis per serving
2 grams carbs; 23 milligrams cholesterol; 415 calories; 11 grams monosaturated fat; 27 grams polyunsaturated fat; 7 grams saturated fat; 45 grams fat; 340 milligrams sodium; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine all the ingredients and blend well. Store refrigerated in an airtight container for up to 2 weeks. Serve with grilled chicken.
Private Notes
Comments
I made this recipe, with a few changes. I made a much smaller batch adding only as much liquid to the mayonnaise as needed to achieve the desired consistency. I totally omitted the apple juice choosing to use apple cider vinegar instead. Rather than cayenne, I used chipotle to give the sauce some smokiness. I added a teaspoon of sugar (next time will use molasses, honey or tamarind with lime and herbs), upped the horseradish and added crushed garlic. Nice with grilled pork tenderloin.
VERY IMPORTANT: 2-1 ratio mayo-vinegar is TOO MUCH vinegar! Start with 4-1 ratio, then adjust if desired. And disregard apple juice/cider, mustard, sugar, etc in some versions. Just use mayo, white vinegar, horseradish sauce, and plenty of lemon juice and black pepper (add a little salt and very little red pepper IF you must). This stuff is gold!
A celebration of mayonnaise. That being said, it was much thinner than I expected. Very simple to put together. It tasted like ranch dressing, I guess. Lots of sauce leftover, and I halved the recipe. It was fun to try a new style of BBQ sauce, but I would probably not make it again.
I was so surprised to see this recipe on NYT! I grew up in Huntsville, Alabama, where Gibson's barbecue was by far the favorite of locals. I've missed that white barbecue sauce ever since I moved away from there. Now, if you can just find the recipe for Gibson's Chess Pie!
Underwhelming- too thin and too much vinegar. Next time, I’d use this recipe as a loose guide only and start with a 4:1 ratio of mayo to vinegar suggested above.
VERY IMPORTANT: 2-1 ratio mayo-vinegar is TOO MUCH vinegar! Start with 4-1 ratio, then adjust if desired. And disregard apple juice/cider, mustard, sugar, etc in some versions. Just use mayo, white vinegar, horseradish sauce, and plenty of lemon juice and black pepper (add a little salt and very little red pepper IF you must). This stuff is gold!