On the off chance that you've visited the same number of grill joints in the southern U.S. as I have in my excursion goes throughout the years, you will undoubtedly have gone over an adaptation of this white grill sauce.
I'm told it is extremely prominent in Alabama and I have experienced it there ordinarily previously, yet I've likewise observed it filled in as far north as Memphis, south along the Gulf Coast and as far east as Florida, Georgia and South Carolina.
Carefully, despite the fact that I have heard it utilized a s a chicken marinade in two or three examples, it isn't utilized during the cooking procedure yet is served more as a topping; especially on smoked chicken and ribs. Smoked or dry scoured chicken is the place I for the most part use it.
- 1/2 cup plain mayonnaise
- 1 tbsp water
- 1 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 1/4 tsp salt
- 1/2 tsp coarse black pepper
- 1 teaspoon Dijon Mustard
- 1 teaspoon honey
- 1 clove garlic very finely minced
- A few dashes of hot sauce or sriracha sauce to taste
Instructions
- Simple whisk all of the ingredients together until smooth.
- If you like the sauce a little thicker, just add another tablespoon or two of mayonnaise or thin it with a little more water if you find it's too thick for your taste. I've seen it from a very watery consistency to as thick as ranch dressing.
- Let sit in the fridge for several hours or overnight to let the flavours develop.
- Best made the day before.
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