Big Bob Gibson's Bar-B-Q in Decatur concocted a tangy, mayonnaise-based barbecue sauce back in 1925 and the folks of Northern Alabama have never known anything different. Pork is big in this part of the Southern U.S. and this sauce is a perfect match for the other white meat, as well as chicken and grilled fish. It is used as a marinade, basting sauce, finishing sauce, table condiment, and even as a salad dressing. One sauce fits all!
Traditionally, it has only four ingredients: mayonnaise, vinegar, salt, and coarsely ground pepper, but there are as many variations as their are cooks. Here's a good one to get you started:
Makes 2 cups
- 1 cups mayonnaise
- ½ cup apple cider vinegar
- 1 Tbsp lemon juice
- 1 tsp prepared horseradish
- 1 clove garlic, minced
- 1½ Tbsp freshly ground black pepper
- ½ tsp salt
- ½ tsp The Epicentre jalapeño powder (you can substitute chili powder or chipotle powder but it will come out a little pinkish)
Mix all ingredients together in a glass jar and refrigerate for 20 mins to harmonize. Keep in the fridge up to 2 weeks.