Alabama White Sauce
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If you’re after a twist on BBQ, this Alabama white sauce recipe won’t disappoint. Whether brushed on meat hot from the pit or used as a dipping sauce at backyard cookouts, its zesty, creamy heat has earned a devoted following.
It’s made using everyday ingredients, so you can whip up a batch in minutes.
Show of hands, who loves barbecue?? I know I do, but sometimes it is fun to change things up. We all have our favorite barbecue sauce recipes, and they are almost always red. Sticky tomato based sauces are the most popular, but it’s about time for that to change.
There are a million and one different ways to make white sauce, but they all have the same basic ingredients; mayonnaise, horseradish and vinegar. So that is where I started, with a few other twists thrown in.
What is Alabama White Sauce made of?
- Mayonnaise (homemade or store-bought): Gives the sauce its signature creamy texture and white color.
- Apple Cider Vinegar (or distilled white vinegar: Delivers the tang and brightens the whole mix.
- Lemon juice: Adds a lemony pop and freshness.
- Prepared horseradish: Brings a gentle heat and earthy flavor.
- Coarsely ground black pepper: Contributes unmistakable bite and visible specks.
- Cayenne pepper (or smoked paprika): Adds an additional layer of flavor.
- A clove of garlic: Adds extra “bite” to the sauce.
- Yellow mustard: Offers mild sweetness and a hint of sharpness.
Pretty simple, right?
Check out the printable recipe card below for the complete recipe and detailed instructions.
No two cooks make it exactly the same. That’s the beauty of Alabama white barbecue sauce, there’s always room to tweak it to your taste. Give these options a try:
- For extra heat: A few dashes of hot sauce, more horseradish, cayenne, or crushed red pepper flakes.
- For sweetness: A spoonful of sugar, honey, or maple syrup can tame the tang.
- For more flavor: Mix in garlic powder, onion powder, or Worcestershire sauce to create new layers.
- For more tang: Splash in extra vinegar or lemon juice for sharper bite.
You’ll Also Love: Peach Habanero BBQ Sauce
How to Make White BBQ Sauce
Whipping up a batch of Alabama white barbecue sauce at home takes less time than firing up the grill. You don’t need any fancy equipment, just a bowl, a whisk, and a handful of ingredients most kitchens already have.
Combine all of the ingredients in a medium bowl or glass jar with a lid. Whisk or shake to combine.
Refrigerate for at least 2 hours, or overnight so they flavors have time to develop.
Use this sauce as a baste (apply just before you remove form the grill) or as a dipping sauce for ribs, chicken or on burgers and sandwiches.
Store in the refrigerator for up to two weeks.
You’ll Also Love: Bourbon and Brown Sugar Barbecue Sauce
Expert Tips
- Refrigerate your sauce for at least 2 hours before serving, overnight is best. This softens the vinegar’s sharp edge and lets the pepper and horseradish mellow into the creamy base. Cold sauce also clings better to chicken and pork.
- Taste as you go. Too sharp? Add a spoonful of mayonnaise or a drizzle of honey to round things out. Not enough kick? Stir in more black pepper, a small dab of horseradish, or a dash of hot sauce.
- It’s tempting to add a big splash for tang or extra heat, but both can take over quickly. Start small, mix, and taste – then adjust.
- Use real, full-fat mayonnaise. Duke’s is the traditional pick in Alabama, but Hellmann’s or Best Foods work well. Reduced-fat or light versions can make the sauce thin and flat.
- Blend all the ingredients until totally smooth for that classic velvety finish. No one wants a clump of pepper or horseradish in their bite.
- Keep the sauce in an airtight jar or container. It’ll stay fresh in the refrigerator for up to 2 weeks. Always stir before using, as some separation is natural.
Serving Suggestions
- Coleslaw: Coleslaw’s crunch and coolness pair with the sauce like old friends. Stir a spoonful right into homemade slaw or drizzle over the top for extra bite.
- Cornbread: Soft, buttery cornbread soaks up the sauce, perfect for sopping what’s left on your plate.
- Baked Potatoes: Split open a fluffy baked potato, let the steam rise, and drizzle on Alabama white sauce. Add bacon bits, scallions, and cheese for a full meal.
- Crispy Fries or Chips: White sauce works wonders as a dip for fries or thick-cut kettle chips. The creamy tang is a welcome twist from ketchup or ranch.
- Grilled Corn: Swap the butter for a zigzag of Alabama white sauce on your next ear of grilled corn. Dust with a little paprika for extra color and punch.
- Baked Beans: Spoon some over baked beans to balance sweetness with spice.
Why is it called “Alabama” White Barbecue Sauce?
What started as a house recipe for family and friends soon turned into Big Bob Gibson Bar-B-Q’s signature in Decatur, Alabama. Gibson served up gallons a day, with diners eager to savor smoked birds dunked table-side into a cold, peppery white bath right before eating.
Word spread quickly across North Alabama. Before long, local competitors – then restaurants throughout the South – added their own takes. Some went heavy on the pepper, others sparked up the heat with cayenne or horseradish, but the creamy foundation always held true.
By the 21st century, this sauce wasn’t just a local secret. National barbecue competitions like Memphis in May and the American Royal showered Gibson’s team with trophies, and food magazines took note. Bottled Alabama white barbecue sauce appeared on shelves from big-box grocers to boutique shops, turning a once-local staple into a sauce found across the U.S. – and even in homes abroad.
More Delicious Barbecue Sauce Recipes
- Cherry Chipotle BBQ Sauce
- Guinness Barbecue Sauce
- Tangy and Sassy Barbecue Sauce
- Pineapple Bourbon Barbecue Sauce
- Cherry Bourbon Barbecue Sauce
If you love dunking your food into Ranch Dressing, then you will probably find this sauce intriguing. I love it and use is on pulled pork sandwiches, BBQ chicken, and as a dipping sauce for fries. It is a nice change from the traditional sweet, sticky barbecue sauces that we are used to.
Did you try this recipe? I’d love to see it!
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Enjoy!!
Alabama White Barbecue Sauce
Ingredients
- 1 cup mayonnaise homemade or store-bought
- 0.25 cup apple cider vinegar or distilled white vinegar
- 1 teaspoon prepared horseradish add one additional teaspoon or use spicy horseradish for more kick
- 1 teaspoon lemon juice
- 1 tablespoon sugar optional
- 1 clove garlic pressed or finely minced
- 0.25 teaspoon sea salt
- 0.25 teaspoon coarsely ground black pepper
- 0.25 teaspoon cayenne pepper substitute paprika if desired
- 1 teaspoon yellow mustard or spicy creole mustard
Instructions
- Combine all of the ingredients in a medium bowl or glass jar with a lid. Whisk or shake to combine.
- Refrigerate for at least 2 hours, or overnight so they flavors have time to develop.
- Use this sauce as a baste (apply just before you remove form the grill) or as a dipping sauce for ribs, chicken or on burgers and sandwiches.
Notes
- Refrigerate your sauce for at least 2 hours before serving, overnight is best. This softens the vinegar’s sharp edge and lets the pepper and horseradish mellow into the creamy base. Cold sauce also clings better to chicken and pork.
- Taste as you go. Too sharp? Add a spoonful of mayonnaise or a drizzle of honey to round things out. Not enough kick? Stir in more black pepper, a small dab of horseradish, or a dash of hot sauce.
- It’s tempting to add a big splash for tang or extra heat, but both can take over quickly. Start small, mix, and taste – then adjust.
- Use real, full-fat mayonnaise. Duke’s is the traditional pick in Alabama, but Hellmann’s or Best Foods work well. Reduced-fat or light versions can make the sauce thin and flat.
- Blend all the ingredients until totally smooth for that classic velvety finish. No one wants a clump of pepper or horseradish in their bite.
- Keep the sauce in an airtight jar or container. It’ll stay fresh in the refrigerator for up to 2 weeks. Always stir before using, as some separation is natural.
