Alabama White Sauce

[robin]

My son is trying to perfect this sauce so all you guy's and gals if ya have a recipe please post it
    Thanks

[Moonshot_1]

Never made it or even tried it but it looks interesting. I do a fair amount of cooking at home and enjoy finding recipes and experimenting with them.

So.....

Found this recipe on the internet.

2 cups mayonnaise
▢ ½ cup apple cider vinegar
▢ 2 Tablespoons lemon juice
▢ 1 Tablespoon Worcestershire sauce
▢ 2 teaspoons ground black pepper
▢ 1 teaspoon salt
▢ 1 teaspoon cayenne pepper
▢ 1 to 2 teaspoons horseradish

Using this as the base recipe things I would try and do different to see how it would work out and taste.

Change vinegar options. Regular vinegar or a rice vinegar.
Apple juice and beer.

Additional lemon juice, maybe a grapefruit juice instead. Lime juice. Pineapple juice. Those are the most acidic fruit juices.

Instead of Worcestershire sauce try a soy sauce or even an oyster sauce. A dash of liquid smoke.

Instead of just black pepper maybe garlic or onion powder too.

Smoked salt instead of plain salt.

+ or - on the cayenne pepper.

Dijon mustard or a spicy mustard in place of or added with horseradish

Of course all the suggestions are to be done in appropriate moderation.

Which brings me too...

I remember a Cajun Chef by the name of Justin Wilson. Has since passed. Had a TV cooking show back in the day.

I remember a show where he was cooking some Cajun dish, might have been Jambalaya. Anyway he gets to the point where he's gonna add the cayenne peppa. He says just put a little bit in at a time. It is easy to put it in but DAMN HELL gettin it out! And laughs and laughs.

I laughed too. He was fun.

Have fun cookin.

[Ken aka Oil Burner]

I made this sauce from a Youtube video I watched years ago; don't remember who, and it doesn't show up in my watch history, so original credit goes to I don't know who.

1 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon spicy brown mustard
1 tablespoon dark brown sugar (I used light brown once and noticed little difference, if any)
2 teaspoons prepared horseradish
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
A dash of smoked paprika

Whisk it all together and let it sit in the fridge for at least a couple hours. The flavors "come together" better than if you use it right away.

[Jess from VA]

That stuff sounds inedible to me.   

I bet the squirrels wouldn't eat it either.

[Jersey mike]

That stuff sounds inedible to me.   

I bet the squirrels wouldn't eat it either.

I’m wondering what you put in on or add it to. Is it like a spread for a sandwich or a marinade? If it’s a sauce does it go with pasta, meat or fish?

[Ken aka Oil Burner]

Don't knock it til you try it. I think of it as an alternative to BBQ sauce. I've used it with chicken and beef. My favorite thus far was with chicken. One of my family's favorite meals that I make is fried chicken thighs. I clean up boneless, skinless thighs and bread them with seasoned flour, egg, and then the seasoned flour again. Deep fried in peanut oil in a cast iron pot until nicely golden with a crispy coating. The sauce drizzled over the chicken is great, as it seeps into the nooks and crannies of the breading.

As I said, I like it. Jess said it sounds inedible. Like much of life, it isn't for everyone. But, most decent chefs will tell you that recipes aren't set in stone. If something in it doesn't appeal to you, don't use it. Unless it has something in it that you shouldn't eat raw, taste it here and there. You can often tell what it needs by tasting it. Again with the experimenting thing, use it where you think it would work. Mix up a small batch and think about the possibilities when you taste it. I haven't done it, but I think it would be magic on a nice roast beef sandwich. I think it would be too much for pasta, but you might not. I haven't used it on fish, but I think it would work as a sauce for some hearty grilled striper medallions. I'll have to try that this summer...

[Patrick]

Hmmm, glad I read it. My first thought was it was about sausage gravy.

[Charlie McCready]

me too Patrick.