"My boys use to spend their summers with their grandmother in Alabama. She would treat them to a meal at a restaurant that served white barbecue sauce over chicken and my family thought it was wonderful. I started making it at home and every time I make the sauce, it brings back memories of those summers in Tuscaloosa. The white sauce should be applied only at the very end of your grilling or smoking because it will breakdown and separate if it is heated too long."
— Sabrina Everett, Thomasville, Ga.
- 2 Cups mayonnaise
- 2 Tablespoons pepper
- 2 Tablespoons lemon juice
- 1 Teaspoon salt
- 1/2 Teaspoon cayenne
- 1 Cup cider vinegar
In a small bowl, whisk all ingredients. Refrigerate for at least 8 hours. Brush sauce over meats during the last few minutes of grilling. Serve remaining sauce on the side for dipping.