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White barbecue sauce is indigenous to northern Alabama, where it adorns the chicken at Big Bob Gibson’s barbecue emporiums in Decatur. It melts into beautiful lacquer over the grill or in the oven, bringing a tangy slickness to all that it touches. It’s also quite good on bluefish.
1 1/2 cups mayonnaise
1/3 cup plus 2 tablespoons
apple-cider vinegar
2 tablespoons lemon juice
2 tablespoons prepared horseradish
1 teaspoon mustard powder
Kosher salt and freshly ground black pepper, to taste
cayenne pepper, to taste
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1st Keep
 Poached_and_Scrambled
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