PANTRYFLEX

shake · bbq sauce

NATIONAL AWARD WINNERPrep 5 min

Acheson Alabama White Sauce

Independent adaptation of a publicly published Hugh Acheson recipe. Not affiliated with, sponsored by, or endorsed by Hugh Acheson.

Hugh Acheson's Alabama White Sauce, from the published recipe.

Ratio

Ratio by volume: Mayo 240 ml, Cider Vinegar 120 ml, Lemon Juice 30 ml, Horseradish 15 ml
Mayo 240 mlCider Vinegar 120 mlLemon Juice 30 mlHorseradish 15 ml

Ingredients

  • Mayo — 1 cup (240 ml)
  • Cider Vinegar — 1/2 cup (120 ml)
  • Lemon Juice — 2 Tbsp (30 ml)
  • Horseradish — 1 Tbsp (15 ml)
  • Pepper — 1 tsp black (2 g)
  • Salt — 1/2 tsp (3 g)
  • Cayenne — 1/4 tsp (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Mayo, Cider Vinegar, Lemon Juice, Horseradish.
  2. Add finishing notes: Pepper, Salt, Cayenne.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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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.

Adapted from a recipe published by Hugh Acheson in Hugh Acheson Southern sauces.

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.

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