this post was submitted on 06 Aug 2023
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Seems like you could use a kick start for something different. Let me suggest Alabama White Sauce. Tangy, a little heat, and some lip sweat.
Alabama White BBQ Sauce: 1 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
Salt
this looks delicious
I've never heard of this, but now I want to try it on the spatchcocked chicken I'm grilling tonight. How important is the horseradish, and can it be substituted since it's the only thing I don't normally buy?
It would take away a lot of the zing... But it's cooking, you do you!
Ground white pepper should do the trick if you have some. It's 99% heat and 1% pepper flavor so it would be a good stand in for horseradish. My brain first went to ground ginger but it won't really be a good sub for horseradish. Though it may taste good given the other ingredients. If you don't have white pepper, I'd just up the cayenne. It doesn't have that nostril burning quality to it but it'll be spicy nonetheless
Took your advice, with a twist...replaced the horseradish with half a teaspoon of white pepper and half a teaspoon of hot mustard powder to try to give it a different spiciness to it. The initial mix is creamy and tangy, but I'm sure it'll defuse nicely once it has a chance to sit. Can't wait to get this on the grill...
I just cannot take part in any mustard based βbbqβ sauce.
Alabama white sauce is hardly "mustard based." One teaspoon per cup of mayo is nothing; you'd barely taste it. It's Carolina-style sauce you have an irrational hatred for, not Alabama-style.
This goes great with sister fucking.
How do you know this?
Itβs just Alabama things.