This was tasty on chicken wings/legs: Alabama White Sauce

M

marilynfl

Moderator
1/3 C mayonnaise

3 T chopped fresh chives

1 TBL prepared horseradish

4 tsp apple cider vinegar ***

2 tsp Creole mustard ***

1 tsp coarsely ground black pepper

1/4 tsp sugar

1 finely grated garlic clove

Mix:

Marilyn's Notes: I really liked this, but the initial taste was too vinegar-y. So I added more mayo and will reduce the vinegar next time. Also, I didn't have Creole mustard, but a quick fix online said to add hot sauce and Worcestershire sauce to Dijon coarse mustard. Done and Done.

From Southern Living magazine

 
This sounds flavorful, Mar. Do you cook the chicken in the sauce or

serve the sauce on the side after the chicken is done?

 
No, served on cooked meat. Mag shows it on wings; I used it on Sarah Chase's Lemondade Chicken Legs

which SMELLED AMAZING, but tasted boring.
So disappointed in that. The skin and outer surface was perfect, but the inside of the chicken had no taste. And it had marinated for 24 hours! I wonder if I should have poked holes in the legs to let the marinade soak in?

Anyway, it needed "something" and this sauce helped a lot.

http://www.myrecipes.com/recipe/alabama-white-sauce

 
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