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Heart O' Dixie White Sauce
The most famous barbeque sauce in Alabama
2 cups Mayonnaise
1 cup Apple Cider Vinegar
1 cup White Vinegar
2-4 tbsp Coarse Ground Black Pepper
1-2 tbsp Lemon Juice
1-2 tsp Worcestershire Sauce
1 rounded tsp Table Salt
1 heaping tsp Sugar
1/2 tsp Louisiana-Style Hot Sauce
First dissolve the sugar in the lemon juice and combine with the vinegar. Use a very large bowl so you can mix everything thoroughly. Stir in the mayo and other ingredients until well-blended. Place in a sealed container and refrigerate until you're ready to cook. Don't store longer than one week and shake well before using. If the sauce has too much "bite" you can substitute warm water for the lemon juice. Some cooks add garlic powder, others reduce the vinegar and black pepper and add horseradish. This version is the one we prefer.
Apply the sauce late in the cooking process when working with chicken or turkey (the best recipients for this sauce). It also goes great on pork, lamb or goat. Some chicken-cooking gurus use no sauce but brush the meat with a little oil while it is cooking, then stir the cooked poultry around in a big bowl of this sauce before plating.
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