Where Local and Global Appetites Collide

That’s a White Sauce of a Different Flavor!

Up until recently, I thought of white sauce in two ways: Bechamel and Veloute.

This past month, though, I’ve encountered a different sort of white sauce  on two separate occasions and I’m thrilled with this new addition: White Barbecue Sauce.

Unlike traditional white sauces which start with a roux and are thinned by either milk or stock, this white sauce has a totally different base: mayonnaise.

And I adore mayonnaise.

It all seems to have started in Decatur, Alabama, at Big Bob Gibson’s Bar-B-Q and several versions of the recipe are available online. For those who dislike the gloopy, giggly texture of my favorite emulsion, have no fear as this spicy sauce is thinned to the consistency of heavy cream or ranch dressing. And, sure, mayo ins’t the healthiest food ever, but it’s a condiment–a little goes a long way!

To make your own, you’ll spice the mayonnaise of your choice with horseradish, black and cayenne peppers, adding sugar or corn syrup if you prefer a little sweet in your spice, and thinning with vinegar (white or apple cider seems to be the most common) or water to the desired consistency.

I’ve had this, now, on both pork and chicken and it’s been amazing on each. We’re planning to barbecue for this year’s Pumpkin Party and this might need to be available as a topping option!

Have you ever tried White Barbecue Sauce–what did you think of it?

Jennifer Walker
Jennifer Walker

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