From Sean Brock's kitchen · Audrey, Nashville
shake · bbq sauce
NATIONAL AWARD WINNERGalician Alabama White
From a national-award-winning chef
Ratio
MAYO 240CIDER VIN 120LEMON JUICE 15WORCESTER 4
Ingredients
- MAYO240 ml
- CIDER VIN120 ml
- PEPPER MASH30 g
- LEMON ZEST3 g
- LEMON JUICE15 ml
- PEPPER2 g
- WORCESTER3.75 ml
- SALT3 g
- ESPELETTE1 g
- ALEPPO1 g
- CELERY SEED1 g
- CAYENNE0.5 g
Method
- Pour to the lines in order (bottom → top): MAYO, CIDER VIN, LEMON JUICE, WORCESTER.
- Add finishing notes: PEPPER MASH, LEMON ZEST, PEPPER, SALT, ESPELETTE, ALEPPO.
- Cap the jar and shake until emulsified.
Provenance
Southern American chef of Audrey and June in Nashville; James Beard Best Chef: Southeast and Outstanding Chef. Formerly Husk Charleston; Appalachian and Lowcountry ingredient research.
Originally published as 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 South by Sean Brock / Barbecuebible excerpt (published as “Alabama White Sauce”). Full citation lives in Provenance.