Pitmaster Shane D Blog

Kentucky-Bama White Sauce/Dressing/Dip Recipe

So those of you who know me well know that I don’t really like to publish my sauce and rub recipes. I know it sounds petty, but I've just seen too many ideas ripped off and for a long time it bothered me. I used it as fuel for my fire to become better, do better and frankly to crush the competition.


What used to be something like (borrowing from Conan The Barbarian) Shane what is good in life? To crush your enemies, see them driven before you, and hear the lamentations of their women. Has been replaced more with an attitude that is best borrowed from the Geto Boys.....Damn It Feels Good To Be A Gangster.


It's not that I've lost the fire in my belly, its just that I've realized I need to be fueled from a different perspective. Instead if ire, frustration, and anger I'd rather operate more from a confident footing. Without sounding completely full of myself I have to accept I am good at what I do and replace some of the worries with some level of acceptance that I am who I am in this crazy world of bbq. Some of the weak are going to steal from the creators. Those who fear not winning will beg, borrow and steal from those who are doing this out of love. The love of creation, the love of exploration and the love of the work.


I've had about 15 versions of this recipe laying around the past few years. I decided to put a little different spin on it. Instead of seeing this as a traditional Alabama White Sauce, I kept thinking about what if this was a multipurpose endeavor. What if you could use this sauce for something like coleslaw or a dipping sauce or maybe even dressing for pasta salad? What if it was intended from the jump to be more?


That is how I got here to this recipe. I had to drop some of the ingredients that I felt hurt the viscosity of the sauce while adding in some other ingredients that had the punch to stand up as a dressing or dip.


So with that....here is my cut on it.


Kentucky-Bama Sauce/Dressing

Makes 4 Cups

  • 1.5 cups Mayo - the real stuff....if it has more than about 5 ingredients find another brand.

  • 1/2 cup Apple Juice - I like Martinelli's ALOT

  • 2/3 cup Apple Cider Vinegar

  • 1 TBS Honey - Add this last after you taste the sauce to see if you want it in there.

  • 2 TBS Dried Lemon Peel - Can be hard to get, but worth it!

  • 2 TBS Fresh Minced Garlic

  • 2 TBS Horseradish - The creamy jar stuff works well. Pick the heat level you like.

  • 2 TBS Ground Tellicherry Black Pepper - yes it's better than regular Black Pepper.

  • 2 TSP Mustard Powder

  • 1 TSP Sea Salt

  • 1 TSP Ancho Chile Powder - Add this just before the honey, its optional to me.

Add everything to the blender other than the honey and chile powder. Blend until well combined. Taste on the back of a spoon. Add the chile powder blend again and taste. Decide if you want the honey at that point. It's there to pull down some of the punch of the vinegar and make everything more balanced. I could have added more apple juice and accomplished the same thing, but again I wanted a higher viscosity. I could have also used white or brown sugar, but in sauces, I prefer liquids vs dry ingredients where possible. Add the honey if you want and blend on low again until well combined.

Blend and put in an airtight container, store in the chill chest and use within a week or so. I think it will last longer, but I never take a chance with fresh sauces that haven't been boiled or heated.


So let's talk about what makes this different and why I think it works better than most standard recipes....just my opinion of course.


1 - lemon juice removed and replaced with the dried lemon peel. This increases the viscosity since it removes some liquid and also adds more of a subtle punch.

2 - Fresh garlic instead of dried. I just think it works better here. Dried, powdered garlic can get a little dull and ashy tasting. I like the fresh in sauces that are going to be consumed quickly.

3 - Use really good mayo and apple juice. They matter here in my opinion. It just provides a much better mouth feel and clean finish.

4 - Using ancho instead of the traditional cayenne pepper. I like the smoky nature of anchos. They do lack some of the heat of cayenne so you can add it back in if you want some more heat in your sauce.

5 - Dropping out standard black pepper. This one is just me, you can use black pepper but I'm telling you once you start using peppers like tellicherry and urfa biber you will start wondering why you ever used standard black pepper.



It may not be Big Bob Gibson's, but its LEGIT

That about covers it. Let me know what you think if you make this. Of course, it works great on grilled chicken, but this sauce is good enough to be great on fish, pasta, veggies, etc.


Love, peace and pork grease my friends. Shane D .... Out.



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All content and ideas are the property of Pitmaster Shane D. Food Consultant, Brand Ambassador, Barbecue Dude.,  All Rights Reserved!

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