My brother-n-law love to challenge each other when it comes to who's Q is the best! He laid out a white sauce challenge amongst myself and a few others who like to smoke. Any ideas???
That made me hungry!!!Well, Bob Gibson's recipe is pretty simple. Mayo, cider vinegar, corn syrup, horseradish, lemon juice salt and pepper. If it were me, and I wanted to stand out among the crowd, I'd probably add some chopped capers (or green olives) for a briney punch. I'd also probably make my own mayonnaise, replacing about a third of the oil in the recipe with bacon grease to give it a little bit of rich earthiness. I might also replace the cider vinegar with tarragon vinegar since white sauce is primarily used on chicken and tarragon goes great with chicken. I might also replace about a third of the total amount of mayo with sour cream to give it a little extra creaminess. Finally, I'd probably add some cracked mustard seeds for a little more heat and some texture. What you'd end up with is basically a white remoulade sauce. Finally, I'd do a test run to make sure it still tasted right after being smoked.
Good luck and let us know how it turns out!
Honestly, I'd probably be more likely, as JJ said, to use it on coleslaw than anything else. I've used it (the basic Gibson recipe) on chicken and while it wasn't offensive, it just wasn't really my thing. The tweaks I put here were because the OP specifically asked for any ideas to give him an edge in a white sauce challenge, so I tried to come up with an idea to help separate him from the pack. Like I said, it's basically a remoulade sauce sans the tomato and/or hot sauce, so it would be pretty good as a dipping sauce for ABT's, chicken tenders, crab balls etc...That recipe sounds great MDboatbum! I'm ear marking that for sure. Is chicken the only thing you'd use it on?
I don't get it either...Honestly, I'd probably be more likely, as JJ said, to use it on coleslaw than anything else. I've used it (the basic Gibson recipe) on chicken and while it wasn't offensive, it just wasn't really my thing. The tweaks I put here were because the OP specifically asked for any ideas to give him an edge in a white sauce challenge, so I tried to come up with an idea to help separate him from the pack. Like I said, it's basically a remoulade sauce sans the tomato and/or hot sauce, so it would be pretty good as a dipping sauce for ABT's, chicken tenders, crab balls etc...