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.