White BBQ sauce is a tangy, creamy condiment originating from North Alabama, made with mayonnaise, white vinegar, lemon juice, and bold seasoning. It transforms after 18–24 hours of refrigeration into a versatile dip and marinade for pork, chicken, fish, and vegetables.
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Mix well and refrigerate 18-24 hours. Do not taste after mixing--it is awful -- just wait.
Serve as a dip with pulled pork or grilled chicken. Excellent as a dip for fresh vegetables or on a baked potato. Mix 1-2 tablespoons into eggs when beating them for an omelet. Can also be used as a marinade for chicken or fish. May be the best dip ever for any blackened fish.
Store in an airtight container in the refrigerator for 1–2 weeks. The high mayo and vinegar content allows for extended shelf life.
The flavors are harsh and unbalanced immediately after mixing. Refrigerating for 18–24 hours allows the ingredients to meld and mellow, transforming the sauce into a smooth, balanced condiment.
Yes. The recipe notes that 1 cup of salt may be reduced slightly. Start by reducing it by 2–3 tablespoons and adjust to taste after the 18–24 hour refrigeration period.
It works as a dip for pulled pork, grilled chicken, fresh vegetables, and baked potatoes, as a marinade for chicken or fish, or mixed into eggs for omelets. It is particularly excellent with blackened fish.
Store in an airtight container in the refrigerator. Given the high mayo and vinegar content, it will keep for 1–2 weeks, though the acidity helps preserve it.
Yes. Divide all ingredients proportionally. For example, halve the recipe by using 2 quarts mayo, 3.5 cups vinegar, 0.5 cup lemon juice, 0.5 cup black pepper, and 0.5 cup salt. Maintain the 18–24 hour refrigeration time.
