This Alabama white sauce recipe may be the most versatile of the traditional barbecue sauce recipes. It’s a mayonnaise-based bbq staple that has so many more uses than just slathering over smoked meats. It’s a tangy sauce that’s smooth and incredibly dippable for just about anything savory! And it may also be the easiest. With no cooking, this is about as easy as it gets.
What is Alabama white sauce?
If all you have ever had is thick tomato-based bbq sauce, white sauce is going to blow your mind. Made famous by Big Bob Gibson’s BBQ restaurant in Decatur, Alabama, I can’t imagine not dunking a juicy grilled chicken in a bucket of this sauce, which also serves as a coating of fat to help keep the birds moist according to this in-depth article on Mental Floss.
The base for this homemade barbecue sauce is mayo and distinct tanginess from black pepper. Which makes a smooth, creamy coating begging to transform just what you think barbecue sauce is. This isn’t tangy like a mustard sauce or spicy like our vinegar-based sauce. It’s a thick, smooth bbq sauce that balances the heat and spice and is begging to be enjoyed with smoked meats and everything from hot wings to ribs.
- white vinegar – apple cider vinegar also works
- Lemon juice
- Horseradish – make sure it’s just prepared horseradish and not horseradish cream.
- Course ground black pepper – the more course the pepper, the better, in my opinion, as I like the nice bite of heat you get from it.
How to make white bbq sauce
Whisk together all if the ingredients in a large bowl. (No, really, it’s that simple).
Store in an airtight container or resealable glass jars in the fridge.
This sauce is best made at least 24 hours in advance so the flavors develop and be used the next day. When ready to use, be sure to give the jar a good shake.
This Alabama bbq sauce recipe lasts up to 5 days in an airtight container stored in the fridge. Anything after that, and I recommend just whipping up a fresh batch.
This recipe can’t be frozen and is best made as needed (aka, keep a fresh jar in the fridge all season long).
How to use white bbq sauce / what to serve with this sauce
You can put Alabama white sauce on smoked chicken quarters and smoked chicken thighs, which is my favorite way to use it. But, it tastes great on spicy bbq chicken wings, smoked pulled pork, pork chops, and ever slathered on a beef brisket sandwich. This sauce even works as a base for coleslaw or salad dressing too.
Also, it’s pretty amazing on fried pickles too. Just sayin’.
Use the best mayo. Most southern’s will argue that Duke’s mayo is the best way to go for this recipe, but we each love our own brand of mayo. So stick to the one that you love the best. However, we do not recommend Miracle Whip for this recipe.
Like a hint of sweet? Add a little brown sugar to this Alabama white bbq sauce recipe. But not too much, or it will change the flavor altogether.
Frequently Asked Questions
No, this Alabama white sauce recipe is not spicy. The mayo balances out the horseradish for a smooth zesty flavor. Now, if you’re like me and love a little heat, I highly recommend a pinch of cayenne pepper whisked into this sauce for a slow smooth heat.
If your white barbecue sauce is too thin, you can simply add more mayo. If you don’t want to do that, try a little bit of corn syrup to thicken without adding flavor.
We love making this with avocado mayo for a keto barbecue sauce (and dipping sauce) that we can use all of the time.
More Delicious BBQ Sauce Recipes
Alabama White Sauce
- 2 cups mayo
- ¼ cup buttermilk
- ⅛ cup vinegar
- ⅛ cup lemon juice
- 1 tbsp horseradish
- 2 tbsp rosemary freshly minced
- 1 tsp course ground black pepper
- 1/2 tsp Salt
Make the Sauce
- Whisk together the ingredients in a large bowl.
- Poud into a wide-mouthed jar and seal.
- Store in the fridge for 24 hours so the flavors can develop before use.
- Remove from fridge and shake well to use.