North Alabama's mayonnaise-based heresy that converts everyone who tries it: tangy, peppery, and born to be poured over smoked chicken.
1 tsp
⚫ Whole Black Peppercorns ›
coarsely cracked
Mise en place
Before you start
Yield: About 350 ml
Prep checklist
Whole Black Peppercorns — coarsely cracked
Whisk everything until smooth. That's the recipe.
Rest 1 hour minimum in the fridge — the pepper and horseradish need time to speak up.
💡
Big Bob Gibson's original dunks whole smoked chickens straight into a vat of it. Home version: pour generously, question nothing.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight jar in the fridge, 3–5 days. Press plastic wrap onto the surface of starch-thickened sauces to stop a skin forming.
Freezing
Most sauces freeze 2–3 months; freeze in ice-cube trays for single portions. Emulsified butter/egg sauces don't freeze — they break on thawing.
Reheating
Reheat gently over low heat, whisking; butter- and egg-based sauces split when boiled. Loosen with a spoonful of warm water or stock.
Make ahead
Most sauces keep 3–5 days refrigerated and freeze in ice-cube trays for instant single portions. Emulsified butter sauces are best made within the hour.
Wine pairing
Follows the dish it dresses.
Beer pairing
Follows the dish it dresses.
On the plate
Serve it with
Sides
·
Smoked or grilled chicken
·
A dip for fries that outranks ketchup
Garnish
A final swirl of butter or oil
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