Mornay or cheesy white sauce: After the basic sauce has thickened, reduce the heat and fold in 1/4 to 3/4 cup of shredded cheese. Gruyere is a popular choice, but white cheddar, smoked Gouda ...

There’s no mystery about the origin of this third sauce: Alabama’s unique white barbecue sauce. The place was Decatur, Ala., where “Big” Bob Gibson, a railroad man and barbecue buff, began ...

1 cup Kewpie mayonnaise; ¼ cup apple juice; ⅓ cup apple cider vinegar; 2 tbsp. lemon juice; 1 tbsp. garlic powder; ½ tbsp. Dijon mustard; 2 tsp. fresh cracked pepper ...

The sauce is a little like ranch dressing, except fuming with garlic and spice. And it is delicious — in the way that onion dip is delicious.

In Alabama, the state’s signature sauce is a punchy, peppery, mayo-based condiment first popularized in 1925 at Big Bob Gibson’s Bar-B-Q in Decatur, one of the oldest smoke joints in the country.