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What's a good white sauce...

MeatMeat Posts: 233
edited 10:26AM in EggHead Forum
... for white pizza? Not sure if its just butter and garlic or if there's more to it. Any suggestions? Thanks.


  • It's just my personal preference but I like alfredo sauce and fresh mozz, depends on the toppings.
  • .

    Ross in Ventura posted a chicken cook he did the other day. It looked so good I thought I would give it a try.

    On 2 of the quarters I used some Dizzy Dust and the other 2 were just chicken no seasoning.

    Large, raised grid, direct and dome at 350°.

    I basted with white sauce when I put these on the grid. 10 minutes, I basted again, turned and basted.

    10 minutes basted and again turned and basted again.

    battery died in the clock so I am guessing about 10 more minutes and another baste turn and baste.

    about 5 minutes later they are done.

    Both the Dizzy Dust and plane tasted fantastic.

    Thanks Ross for the idea and link. This was a great cook and will be a regular in the future.



    Hopefully Ross will jump in and post a link to his cook and the recipe he used.

    This is supposed to be Big Bob's White Sauce Recipe

    Big Bob's Gibson's White Sauce
    • Prep Time: 5 min
    • Level: Easy
    • Yield: about 1 cup
    Prep: 5 min
    Inactive Prep --
    Cook -- Total: 5 min
    • 1/2 cup mayonnaise
    • 1/4 cup vinegar
    • 1/2 teaspoon prepared horseradish
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/8 teaspoon cayenne pepper
    • 1 tablespoon sugar
    • 1/2 teaspoon lemon juice
    • 2 tablespoons apple cider
    Combine all ingredients in bowl and mix well.


    Another version from another web site

    Big Bob Gibson's Alabama White BBQ Sauce
    • 2 Cups Mayonnaise
    • 1 Cup Distilled White Vinegar
    • 1/2 Cup Apple Juice
    • 2 Teaspoons Prepared Horseradish
    • 2 Teaspoons Ground Black Pepper
    • 2 Teaspoons Fresh Lemon Juice
    • 1 Teaspoon Salt
    • 1/2 Teaspoon Cayenne Pepper
    In a large bowl, combine all ingredients and blend well. Use as a marniade, baste, or dipping sauce. Store refrigerated in an airtight container for up to 2 weeks.
  • Ahem. white pizza sauce. :P
    :blush: Well that's a bit awkward.

    oops! Trying to do two things at once, one thing at a time is a challenge for me.

    Ummmmmmmmm, might be pretty tasty, or, one could put some pizza dough under the chicken.

    :) Kent
  • Nice recovery! :woohoo: :laugh:
  • gdenbygdenby Posts: 5,833
    I just use EVOO, garlic, fresh moz, some basil, rosemary, few thin slices of onion maybe a few sprinkles of parmesan. The fresh moz just pretty much turns into a puddle, so other sauce elements don't seem very needed.
  • Mark,

    Kent is quick on his feet. :laugh:



    Caledon, ON


  • I'll be he took the Evelyn Woodhead Speed Reading Course. :woohoo: (Cheech & Chong)
  • He needs frequent naps ;)


    Caledon, ON


  • Steve, you know I'm kind of a country bumpkin cook, but I'd have made you proud yesterday. For my father's 70th birthday dinner: 7 choice ribeyes, Michael Symon's Deep Fried Brussels Sprouts with Walnut & Caper Sauce, Bacon fat rubbed, kosher salt encrusted TWICE baked potatoes, Romaine Hearts with white balsamic vinagrette and bacon dressing topped with crumbled bleu cheese and a loaf of fresh made French Bread. Thea did dessert with a caramel toffee, pecan topped apple pie. No time for pics, but my old man said it may have been the best dinner ever.
  • Wow!

    The deep fried brussel sprouts sound interesting. Who is Michael Simon? :blush:


    Caledon, ON


  • reelgemreelgem Posts: 4,256
    Wow Mark!!! What a birthday meal for your dad. Do you have any pics??
  • reelgemreelgem Posts: 4,256
    Big Bob's white sauce recipe is very good. We had a contest at my house to see who could make the best spatchcock chicken and I made a panko parmesan crusted one and my husband made his with Big Bob's white sauce. Big Bob's won hands down. I've never tried it on pizza though.
  • :whistle: gee Mark, sound "heart unhealthy" ...hope you guys did a 1K jog B)
  • Dad had a quadruple bypass at 53 and eats healthy 360 days a year thanks to my mother, but birthday, Thanksgiving, Christmas, Easter and a few other times a year, I indulge him. ;)
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