Miss Myra’s White Sauce

Miss Myra’s White Sauce

Rennae Wheat, whose mother, Myra Grissom, and late stepfather opened Miss Myra’s, shared this recipe with AL.com in 2008. Serve with barbecued chicken or use as a dip for smoked wings. This is a main determinant behind Andrew Zimmern’s major crush on the restaurant.

  • 2 quarts heavy-duty mayonnaise
  • 1 quart white vinegar
  • 2 tablespoons salt
  • 2 tablespoons pepper

1. Slowly pour vinegar into mayonnaise, using a whisk to work out all lumps. While whisking in vinegar, also mix in salt and pepper. Once lumps are gone, place mixture in refrigerator. Allow sauce to thicken before serving.

https://www.al.com/bhammag/2019/06/5-recipes-for-popular-restaurant-barbecue-accompaniments.html

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