this sauce is impossibly universal. 

EASY | 5 MINS PREP | 5 COOK | MAKES 30 serves

This vinegar and mayo based sauce his roots all the way back to the 1920's when Big Bog Gibson invented it for his famed roast chickens.  

The word on the street is that Bob Gibson not only smothered his chicken in the sauce for flavour, but to prevent it from drying out when serving it in large platters.

Try this sauce with chicken first, then go ham on salads, burgers and the like, as it is extremely universal. 

INGREDIENTS:

• 1 cup mayo
• 1/4 cup pineapple
• Juice
• 1/3 cup apple cider vinegar
• 1/2 lemon juice
• garlic powder
• 1/2 tsp cayenne
• 1 tbsp jar horseradish or wholegrain mustard
• 1tsp dijon mustard
• salt and pepper to taste
• 1 tbsp worcestershizer  😂 **optional

A backyard barbecue at Big Bob Gibson's Decatur residence in the mid-20s. (Courtesy image) 

METHOD:

STEP 1

Mix together and place in fridge for 60 mins.

Top Tips For Young Players:

1. Baste your chicken in this Alabama white sauce 5 mins before the cook is finished.

If you have any questions, tips or tricks on the recipe we would love for you to leave a comment below.