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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)?

thanks.
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It ain't mine, but it was, after all, posted by the Food Network when the sauce was featured by Paula Whatshername about a week ago on her show. SO I believe it's OK with the Gibsons... I'm sure somethin is missing, after all... plus, the recipe called for 1/4 C vinegar, and 2 tbs apple cider... I substituted the cider vinegar...

1/2 C mayo
1/4 C cider vinegar
1/2 tsp lemon juice
1 tbs sugar
1/2 tsp prepared horseradish
1/2 tsp salt
1/2 tsp black pepper
1/8 tsp cayenne
I have made white sauce twice before, a cold sauce, and serving it once with ribs and once with cornish hens. I did not like it at all, but my wife and four other people for dinner raved over it.

I also fixed a sauce that is chipotle based with a small amount of bitter chocolate, mole' style and cooked. The best sauce I have ever eaten and the chipotle sauce went begging. I took it that the guest wasn't as well tuned to good food as the cook. Big Grin
I see this is an old post, but between a cookbook and the internet I found three variations of this recipe. I personally thought I did something wrong because it was very thin and not much on taste when I made it. My wife and I decided there must be more to the recipe than what we found and tried. Any suggestions? Is it supposed to be watery?

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