Cathy Crawford
Big Bob Gibson Bar-B-Q in Decatur, Alabama, is credited with introducing this mayo-based barbecue sauce to the world. Our recipe is loosely based on the version chef Sean Brock serves at his restaurant Husk in Charleston, South Carolina.
Recipe information
Yield
Makes about 1 cup
Ingredients
1 cup mayonnaise
¼ cup apple cider vinegar
1 tablespoon hot chili paste (such as sambal oelek)
1 teaspoon Worcestershire sauce
½ teaspoon celery seeds
¼ teaspoon Aleppo pepper or ¼ teaspoon crushed red pepper flakes
¼ teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
Preparation
Step 1
Whisk mayonnaise, vinegar, hot chili paste, Worcestershire sauce, celery seeds, Aleppo pepper, and cayenne in a small bowl; season with salt and pepper.
Step 2
Do Ahead: Sauce can be made 5 days ahead. Cover and chill.
