If you're looking for a bbq sauce to pair with all of your smoked wild and domesticated birds, then look no further. I'm not a very big fan of thick, sweet, gooey tomato based sauces on my barbecued birds.
While it has its place, I prefer something that has depths of flavor along with a little twang on the finish.
And this version of Alabama white sauce has just that. It's a little sweet, a wee bit spicy and just the right amount of tanginess. You can mop your smoked birds in the sauce after they are cooked or simply use it as a dipping sauce.
Yields: 1 1/2 cups
1 cup mayonnaise (I prefer Duke's)
1/2 cup raw apple cider vinegar
3/4 teaspoon Worcestershire sauce
1 tablespoon lemon juice (fresh)
1/2 teaspoon vinegar based hot sauce
1 1/2 tablespoons sugar
1/2 teaspoon celery seeds
1/2 teaspoon dried thyme (finely chopped)
1/2 teaspoon kosher salt
1 teaspoon ground black pepper
Combine all of the ingredients in a bowl. Whisk until thoroughly combined or until the sugar has dissolved.
Add to a container, cover and chill until needed. This sauce will stay fresh for about a week in the refrigerator.