Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on Time
5 Mins
Total Time
5 Mins
Yield
Makes 1 1/2 cups

Use this vinegary, piquant North Alabama specialty as both a basting and finishing sauce on smoked or grilled chicken.

How to Make It

Stir together mayonnaise, vinegar, water, Worcestershire sauce, salt, garlic powder, onion powder, pepper, and hot sauce in a small bowl. Serve immediately or chilled. Refrigerate up to 3 days.

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