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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. Tomato based sauces are the most popular, but it’s about time for that to change. This Alabama White Barbecue Sauce is a tangy, creamy twist on a classic barbecue sauce recipe that your whole family is going to love!!
I have seen recipes and images of “Alabama” White Barbecue Sauce for years and finally decided that it was time to give it a try. There are a million and one different ways to make it, but most of them 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 Barbecue Sauce made of?
Mayonnaise (homemade or store-bought)
Apple Cider Vinegar (or distilled white vinegar if that is what you have on hand)
Sea salt and ground black pepper
Cayenne pepper (or paprika)
A clove of garlic
Sugar, for a touch of sweetness to even out the flavors
A teaspoon of lemon juice to brighten up the flavors
Some have spicy brown/Creole mustard, so we will leave that as optional
Pretty simple, right?
How to make Alabama White Barbecue Sauce
Combine all of the ingredients in a medium bowl or glass jar with a lid. Whisk or shake to combine.
Refrigerate for at least 1 hour, 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.
Why is it called “Alabama” White Barbecue Sauce?
This sauce was created by Robert Gibson of Big Bob Gibson’s Bar-B-Q in Decatur, Alabama in 1925, where they dunk the smoked chicken in the sauce before serving.
More delicious barbecue sauce recipes:
- Bourbon and Brown Sugar Barbecue 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 loved it and used it on several recipes. It is a nice change from the traditional sweet, sticky barbecue sauces that we are used to.
Alabama White Barbecue Sauce
- 1 cup mayonnaise homemade or store-bought
- 1/4 cup apple cider vinegar or distilled white
- 1 teaspoon prepared horseradish add one additional teaspoon or use spicy horseradish for more kick
- 1 teaspoon lemon juice
- 1 Tablespoon sugar
- 1 clove garlic pressed or finely minced
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper substitute paprika if desired
- 1 teaspoon spicy mustard optional - I did not use mustard
- Combine all of the ingredients in a medium bowl or glass jar with a lid. Whisk or shake to combine.
- Refrigerate for at least 1 hour, 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.