In a recent issue of a favorite magazine, Garden & Gun, I was thrilled to find this recipe for white sauce. In “Alabama’s White Gold,” John Edge shares a bit about Martin’s Bar-B-Que Joint owner and pit master, Pat Martin. Raised in Corinth, Mississippi, and educated in Tennessee at Freed-Hardeman University, Martin developed his version of white sauce, a southern delicacy whose origins are from Alabama (specifically north Alabama).
I was born and bred on the original Decatur, Alabama, Big Bob Gibson’s white sauce, and my family can’t eat barbecue without it. If I forget to put it on the table, it’s only seconds before someone asks, “where’s the white sauce?” Although it is famous for how it makes chicken fabulous, many of us eat is with anything and everything. Pork, smoked brisket, slaw, even potato chips taste great covered in this magical mixture.
Martin’s Bar-B-Que Joint is located in Nolensville, Tennessee. Specialties are redneck taco, pulled pork, and smoked turkey. For more on the restaurant, featured in The Southern Foodie: 100 Places To Eat In The South Before You Die, visit the website here.
MissAlaTenn White Barbecue Sauce (from Garden & Gun)
4 cups mayonnaise
2 1/2 cups cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon minced garlic
2 (heaping) tablespoons salt
2 (heaping) tablespoons black pepper
1/2 tablespoon cayenne pepper
COMBINE all the ingredients in a large bowl. Stir well. Put into a squirt bottle and squirt it or brush it on chicken. Or do it how Martin was doing it: Use it as a basting sauce, then chop the cooked chicken into quarters and toss it in a bowl with more sauce. Messy, but seriously good.