How to Make Alabama White Sauce | MeatEater Cook

Ingredients

• 8 to 10 quail, plucked and trimmed
• 2 cups all-purpose flour
• ½ cup cornstarch
• 1 qt. whole-fat buttermilk
• 2 cups dill pickle juice
• Lousiana hot sauce
• Homemade cajun spice
• Canola oil for frying
• Cajun Spice
• 2 tbsp. ground chili (cayenne, chipotle, or Arbol)
• 2 tbsp. kosher salt
• 2 tbsp. cracked black pepper
• 2 tbsp. dry thyme
• 2 tbsp. dry oregano
• 2 tbsp. garlic powder
• 2 tbsp. onion powder
• 2 tbsp. smoked paprika
• Alabama White Sauce
• 1 cup mayonnaise
• ½ cup apple cider vinegar
• 3 tbsp. stone-ground or dijon mustard
• 3 tbsp. fresh lemon juice
• 2 tbsp. creamy horseradish
• 2 tbsp. Louisiana hot sauce
• 1 tbsp. Worchestershire sauce
• 1½ tsp. garlic powder
• 1½ tsp. cracked black pepper
• 1 tsp. onion powder
• 1 tsp. kosher salt