Bama White Sauce

I love sauces!

Southern bbq sauces are mustard based. This is a mayo based sauce, often called white bbq sauce, in parts of Alabama. It is tangy and tart and great on grilled chicken. Adjust the vinegar level to your liking. You may want to start with just a little less than 1 ounce and see if you like it before adding all of it.

Cider Vinegar - 1 ounce [= 2T] or 2 1/2 T for more tart

Water - 2 ounces [=4T]

Mayo - 1 1/2 cups

1 t - Black Pepper

1/2 t - Garlic Powder

1/2 t - Onion Powder

1/4 t - Cayenne Pepper or 1/2 for more kick

1/2 t - Dry Mustard
1 t- Lemon Juice

Pour vinegar into a pint jar. Add other ingredients and shake well. Refrigerate 2 hours or overnight.

I like to give a jar with the recipe card tied to it as a gift. You can buy white plastic jar lids to use in place of the ones that come with the canning jars.

Buttermilk Cornbread

Heat oven to 425 degrees.

Ingredients

Cast iron skillet
Mine belonged to my precious Mama

2 cups + 3 TBS of self-rising cornmeal
1 1/2 cups of buttermilk
1 egg, whisked
1/4 cup of bacon fat [about 6 slices]
1 tsp of "butt rub" or other seasonings, as desired

Mix buttermilk and egg and add to cornmeal. Stir in 3 TBS of bacon fat. Let mixture sit 5 minutes.

Pour the rest of the bacon fat into the skillet and coat well.

Pour the mixture into skillet and bake 20 to 25 minutes.

Note: You can throw the bacon in the freezer and use in a bean pot later.

Master Blog

To make it easier to refer others to my blogs I have created this one, using my name, as my master blog. The pages are direct links to my other blogs that focus on cemeteries, genealogy & photography.

Digital Cemetery Walk - Cemetery
Digital Photo Walk - Photography
Eastside Cemetery - Cemetery
Piney Woods & Prairie Winds - Genealogy

Not linked above is the blog, Dear Clayton, that I kept while my son, Clayton, was deployed to Afghanistan. Soon it will be printed into book form.

I plan to share other things outside of those topics here.