Recently came across a recipe for Big Bob Gibson's white BBQ sauce (mayo, cider vinegar, horseradish, other stuff), served with chicken... have some questions for anyone familiar with white sauce:
Is it mixed cold or heated?
Is it served warm, room temp, or cold?
Seems like it should be acidic enough to keep at room temp... true??
Is this a major sauce in the south? Where's it found (KY, AL, SC, other areas)?