Preparation: 10 minutes
Yield: 1 3/4 cups (435ml)
This is a different, creamy twist on the traditional barbecue sauces, invented in 1925 by Robert Big Bob Gibson at Big Bobs BBQ restaurant, in Decanter Alabama. This white, tangy mixture is intended essentially to be basted on barbecued chicken, you will want to use it as a marinade also.
- 1 cup (250 ml) mayonnaise
- 1/3 cup (79 ml) apple cider vinegar
- 3 tbsp (45 ml) lemon juice
- 1/4 cup (60 ml) apple juice
- 1 tsp (5 ml) powdered garlic
- 2 tbsp (30 ml) horseradish
- 1 tbsp (15 ml) black pepper (coarsely ground)
- 1 tbsp (15 ml) mustard powder
- 1/4 tsp (1,25ml) coarse salt
- 1/2 tsp (2,5 ml) cayenne pepper
- Measure all the ingredients, and place in a lidded jar.
- Close the lid tightly and shake vigorously until all the components are well blended.
- Refrigerate for at least 2 hours, allowing the flavours to develop.
- Divide the sauce, keeping at least 3/4 cup (190ml) used for dipping, and the rest for basting.
Generously baste this mouth-watering, zesty sauce while your chicken is cooking. As soon as your chicken is done and still hot add some more to give it a beautiful golden color. It also keeps your chicken nice and juicy. Make sure there is enough sauce to put on the table for dipping. This will transform ordinary grilled chicken into a deliciously bright, and original meal. Tip, if you are making a side of coleslaw be sure to blend some of this sauce in your mixture, it is quite the slaw booster. Enjoy!