Alabama White BBQ Sauce:
- 1 pint Hellmann’s mayonnaise
- 2 Tablespoons finely ground black pepper
- 1 Tablespoon salt
- 6 Tablespoons lemon juice
- 6 Tablespoons white vinegar
- 4 Tablespoons white sugar
Combine the dry ingredients with the mayonnaise, use a wire whisk and mix until well blended.
Slowly add the vinegar and lemon juice, whisk until smooth.
The recipe makes approximately 3 cups and doubles easily.
This sauce is excellent on smoked or grilled chicken, pork loin or chops and BBQ stuffed potatoes.
It may be basted on the meat while cooking or served on the side or both.
For a variation, add ¼ teaspoon cayenne pepper or chipotle pepper.
For optimum results, make ahead, store in refrigerator and allow to come to room temperature before serving.
Will keep in the fridge for a couple of weeks.
This recipe has been in my family for over 50 years and is always present during Memorial Day, 4th of July and Labor Day celebrations.
Recipe by: Andrea Boyd