This is the one I use and I halve the recipe.

This traditional Alabama Barbecue Sauce uses Mayonnaise as its base rather than tomato sauce, vinegar, or any of the other traditional barbecue sauce bases. Like many barbecue sauces you want to apply this only at the very end of your grilling or smoking. It will breakdown and separate if it is heated too long. Use this sauce on chicken and turkey. It is also good on pork. Alabama White Barbecue Sauce has a tangy flavor that is a great addition to grilled foods.

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: Makes about 3 1/2 cups

Ingredients:
�2 cups mayonnaise
�1 cup apple cider vinegar
�2 tablespoon lemon juice
�3 tablespoons black pepper
�1 teaspoon salt
�1/2 teaspoon cayenne

Preparation:

Mix ingredients together and refrigerate for at least 8 hours before using. Brush lightly over chicken, turkey or pork during the last few minutes of grilling. This barbecue sauce is also great as a dipping sauce so set some aside before you start grilling to serve on the table.

here is anither one...almost the same as Glendas

Here is a link that might be useful: southern plate

grrr hate when that happens:

2 TWO cups mayonnaise
1 ONE cup apple cider vinegar I use regular vinegar
2 TWO tablespoon lemon juice
3 THREE tablespoons black pepper
1 ONE teaspoon salt
1/2 ONE HALF teaspoon cayenne I like the extra kick from the cayenne
Preparation:
Mix ingredients together and refrigerate for at least 8 hours before using. Brush lightly over chicken, turkey or pork during the last few minutes of grilling. This barbecue sauce is also great as a dipping sauce so set some aside before you start grilling to serve on the table.

You can do a search for Bob Gibson's white bbq sauce.

Thanks, you two. I saw lots of Bob Gibson sauce recipes when I was looking. I think the recipe I had saved was for a Carolina BBQ sauce. Those seem to have red pepper flakes in them. I had some really good white sauce at my niece's wedding in Indiana a few years ago. I met the couple who'd made it but it was a secret recipe because they were on the verge of having it bottled to sell. Sure was good. It was served on the side rather than brushed on. Thanks for your help.

Here it is, Big Bob Gibson's recipe for his infamous White Barbeque Sauce. This recipe has been published for years on the internet, but I trust that this one is the real thing. This is the version as published by Mike Mills in the fantastic book, Peace, Love and Barbeque. Enjoy.

Big Bob Gibson's Hickory-Smoked Chicken

�1 one cup mayonnaise
�1 one cup apple cider vinegar
�1 tablespoon lemon juice
�1 1/2 one and one half tablespoons cracked black pepper
�1/2 half teaspoon kosher salt, finely ground
�1/4 one fourth teaspoon cayenne
�1 whole chicken, cut in half
�Finely ground kosher salt and ground black pepper
�1/2 cup vegetable oil
To prepare the sauce: Combine all the first six ingredients in a large bowl and mix thoroughly. Place in an airtight container or bottle and refrigerate until you're ready to use. Keeps up to 4 days.

To prepare the chicken: Wash the chicken and season it liberally with salt and pepper. Smoke over hot coals and hickory wood at 300 to 350 degrees for 3 to 4 hours or until the internal temperature reaches 170 degrees. Halfway through the smoking process, baste the chicken with oil and sprinkle with salt and pepper once more.

After you take the chicken off the pit, immediately place it in the bowl of white sauce, turning the chicken to coat evenly. Place the chicken on a cake rack and allow it to rest for a few minutes prior to serving. Discard any sauce that you've used for coating chicken.

I posted the one from Southern Plate. All their recipes are great!

White BBQ sauce is a misnomer in most cases. Most I see are essentially just a so-so coleslaw dressing rubbed on there, which is not unusual since the Miracle Whip/mayo chicken recipe has been around a long long time but I prefer something with a little more, well, zing (for coleslaw too! LOL) Here's one with more of a kick if you're looking for something different:

Cynic's variation of White Trash BBQ Sauce
2 cups mayonnaise
1 cup apple cider vinegar
1/2 cup apple juice
2 tsps (+/-) prepared horseradish
2 tsps fresh ground black pepper (see notes)
2 tsps fresh lemon or lime juice
1 tsp kosher (or sea) salt (see notes)
1/2 tsp cayenne pepper or Chili powder

Combine all ingredients in a very large bowl. Season your chicken and grill or bbq it as you like. When itâÂÂs done, take that hot, smokey chicken and dunk it in the bowl of white sauce, turning to coat. Serve immediately with your favorite sides.

For me it was vastly superior to the slaw dressings but still pretty boring so I tweaked it with some lemon pepper, bacon salt (cutting the other salt), Italian Seasoning, smoked paprika, cumin, celery seed, garlic powder and onion powder and it was much better.

As with any condiment it's subject to taste so add, subtract, multiply and divide to your preference! Since it's essentially a slaw dressing as I said, I used my slaw dressing for ideas to perk it up.

Here is one that was in this month's Southern Living.

Makes 1 3/4 cup Stir together 1 1/2 cups mayonaise, 1/3 cup white vinegar, 1 tsp. pepper, 1/2 tsp. salt, 1/2 tsp. sugar and 1 pressed galric clove.

My family loves pulled pork with white bbq sauce on the side.

The recipe I posted is our favorite.

Mboston, that is the one I was looking for. I don't know why I thought it had red pepper flakes in it--maybe I was just thinking of adding them. So thank you!

I know the one I tasted in Indiana had garlic--and a little garlic never hurts!

Thank you all--I think I'll add a little cayenneand lemon juice. I'd add some bacon salt (as per Cynic's recipe) but I've never seen it before.