This is not your usual bbq sauce. The sauce is white, slightly sour and thin. It is truly unique. This sauce has become famous in Alabama at Chris Lilly’s barbecue restaurant. When Bob Gibson still owned the restaurant, the recipe was kept secret, and everyone could guess.
Chris is a bit more relaxed about it. His book contains a recipe, and you can also find several online. We have adapted the recipe a bit to our taste. The original recipe uses a lot of vinegar. We thought it was just too sour. And we also like apple cider vinegar better than natural white vinegar.
In his book, Steve Lily indicates that there are now many versions of the original Big Bob Gibson White sauce, including his. You initially use the sauce to dip half a chicken in, but it also works well when you use less. You can also use the sauce as a salad dressing.
- 200 grams of mayonnaise
- 2 tbsp apple cider vinegar
- 2 tbsp sugar
- 1 tsp horseradish
- 1 tsp freshly ground black pepper
- 1 tsp lemon juice
- ½ tsp salt
- ¼ tsp cayenne pepper
- Pour everything into a bowl and stir well. Leave it in the fridge for an hour before using it. If you have worked clean, you can keep the sauce good for a week or 2.