From Hugh Acheson's kitchen · Five & Ten, Athens
shake · bbq sauce
NATIONAL AWARD WINNERAcheson Alabama White Sauce
From an award-winning kitchen
Ratio
MAYO 240CIDER VIN 120LEMON JUICE 30HORSERADISH 15
Ingredients
- MAYO240 ml
- CIDER VIN120 ml
- LEMON JUICE30 ml
- HORSERADISH15 ml
- PEPPER2 g
- SALT3 g
- CAYENNE0.5 g
Method
- Pour to the lines in order (bottom → top): MAYO, CIDER VIN, LEMON JUICE, HORSERADISH.
- Add finishing notes: PEPPER, SALT, CAYENNE.
- Cap the jar and shake until emulsified.
Provenance
Southern / Canadian-American chef of Five & Ten in Athens, Georgia; James Beard Best Chef: Southeast. Also The National and Empire State South (Atlanta, closed) lineage.
Originally published as Acheson Alabama White Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Hugh Acheson Southern sauces (published as “Acheson Alabama White Sauce”). Full citation lives in Provenance.