Big Bob Gibson white sauce: bottled vs the book recipe
Posted 21 July 2013 - 07:28 PM
The bottled sauce seems to have a little more acidity and is a fair bit thicker. I'm guessing they use a higher acidity white vinegar in the bottled recipe. It also contains mustard flour not found in the book recipe.
Overall, pretty similar but certainly not the same, though that doesn't surprise me. I expect the mayo used is a major variable.
Posted 29 July 2013 - 07:42 AM
Posted 29 July 2013 - 08:32 AM
Yeah, it seems that white sauce is particular to Alabama and caught on nowhere else.
Jon has a VERY good point that the mayo used in food service is indeed "heavy" mayo, with more egg yolk and a thicker texture. That explains the difference in the Gibson bottled sauce, certainly.
Posted 29 July 2013 - 09:35 AM
It is tasty on chicken - though I like the slightly thicker coating that the bottled sauce gives. So I need to find some heavy mayo and try it :-)
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