"Big Bob Gibson Bar-B-Q in Decatur, Alabama, is credited with introducing this mayo-based barbecue sauce to the world. Our recipe is loosely based on the version chef Sean Brock serves at his restaurant Husk in Charleston, South Carolina."

• 1 cup mayonnaise
• ¼ cup apple cider vinegar
• 1 tablespoon hot chili paste
• 1 teaspoon Worcestershire sauce
• ½ teaspoon celery seeds
• ¼ teaspoon Aleppo pepper or ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper

Directions:

Whisk mayonnaise, vinegar, hot chili paste, Worcestershire sauce, celery seeds, Aleppo pepper, and cayenne in a small bowl; season with salt and pepper.