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7 replies

Refrigerating BBQ Sauce

FM Former Member
We are making a version of Alabama white sauce, checking with my Health Code person, it was OK to leave on table during the day, I'm going to put back into fridge overnight. Here is the recipe and I'm curious how you store your containers of other sauces, room temp or fridge? Thanks.
Alabama White Sauce

1 Cup Mayonnaise 1 Gallon 2 Gallon
½ apple cider vinegar 64 oz 1 Gallon
¼ apple juice 32 oz ½ Gallon
1 TSP Garlic powder ¼ cup + 1 TBS ½ cup + 2 TBS Garlic powder
1 TBS Horseradish 1 cup 2 cups Horseradish
1 TSP Black pepper 1 cup 2 cups Black Pepper
¼ cup lemon juice 32 oz ½ Gallon
½ TSP salt 1/8 cup 1TSP
½ TSP White Pepper 1/8 cup 1 TSP
Dash of cayenne to taste 1 tsp 2 TSP
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M maxqMember
My only concern would be the mayonnaise component. I assume your using a commercial mayo that has already been processed (no raw egg product).

Chris Lilly's White Sauce recipe mentions storing it refrigerated for up to 2 weeks. Having it available to your customers requires having it on the table. Tough call.

Is it feasible to rotate the bottles from the walk-in to the table twice a day? (lunch & dinner) Granted, you'd need twice as many bottles.

The BBQ sauce I provide is left at room temp during dinner service, refrigerated prior to and after.

If the Health Dept. says you're good to go with a Mayonnaise based product, fine. I'd stick with the plan of over night refrigeration.
FM Former Member
Not sure about the recipe. There are three ingredient quantities listed, is that to make S/M/L?

We would use Lexan and has about 4 or five sauces. The acidic stuff we put in bottles and store on shelves at room temp and day/date them (like you do everything, right)? Big Grin

Just use a Lexan with a lid, keep it small so the air doesn't get to it and try to make it fresh each day. Check the flavor and see if fresh tastes one way and the 2nd day it tastes different. "Aged" sauce can start changing flavor if it's fresh and allowed to sit. Sometimes good... Sometimes not.

If it was me, and it tastes best fresh, then I'd make it daily. Looks to be about a 5 min effort to make up a batch if you're running out since it's not a cooked sauce.

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