- 2 cups mayonnaise
- 1 cup cider vinegar
- 2 tablespoons pepper
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- In a small bowl, whisk all ingredients. Refrigerate for at least 8 hours. Brush sauce over meats during the last few minutes of grilling. Serve remaining sauce on the side for dipping. Yield: 3 cups.
Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.
Reviews for Alabama White BBQ Sauce
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"I made this to have with cold, cooked turkey. I halved the recipe, and there is still lots left to enjoy. I did add a touch of horseradish as Bob Gibson's recipe dictated, but otherwise stuck to your recipe. Thanks, Sabrina!"