I usually go for spicy ranch or garlic aioli to pair with my BBQ dishes, but when I discovered Alabama white BBQ sauce, I couldn’t stop thinking about it… and here we are!
What Is It?
Unlike the typical ketchup-based BBQ sauces, this mayo-based white version features a delicious blend of apple cider vinegar, brown sugar, brown mustard, lemon juice, horseradish, and spices.
When you mix these ingredients together, you’ll create a tangy, slightly sweet, and ultra-rich mixture perfect for marinating, basting, or drizzling over your favorite cooked dishes.
Where Did It Come From?
This sauce was put on the map by the legendary restaurant Big Bob Gibson Bar-B-Q in Decatur.
While the exact reason behind Bob Gibson’s decision to combine mayo with vinegar for a BBQ sauce remains a mystery, Chris Lilly, the head chef and VP of the restaurant, speculates it was for this purpose:
The fat in the mayo acts as a buffer, preventing the chicken from drying out once it comes off the pit.
And although mayonnaise has long been a staple in country cooking, using it in BBQ sauce was a radical idea back in the 1920s… but it worked — and that’s what counts.
How To Make This Alabama White Sauce
Compared to other sauces that require cooking over the stovetop, this recipe doesn’t need it. That’s why it might just be the easiest one you’ll ever make.
To begin, gather all your ingredients (check the recipe card for the complete list + measurements).
Once you have everything you need, pour them into a bowl, and whisk together until you get a nice, smooth consistency. And that’s it!
No baking, boiling, or reducing is needed here. This can be ready in 5 minutes or less, making it the perfect recipe for a quick meal.
Perfect With…
And speaking of meals, here are some dishes that go perfectly with this Alabama white BBQ sauce:
- Grilled Chicken: Traditionally, this sauce was drizzled over smoked chicken, but it’s also great for boosting the flavor of a store-bought rotisserie.
- Smoked Brisket: The rich, creamy texture of this blend beautifully complements the deep smokiness of a brisket, creating an unforgettable flavor pairing.
- Onion Rings and French Fries: This BBQ sauce isn’t just for main dishes; it also makes a delicious dip for classic sides like fries and onion rings.
- Grilled Veggie Skewers: Even veggie skewers made with bell peppers, tomatoes, onions, and corn can benefit from this tangy dip!
Ingredient Variations
I love to keep my sauce as close to the original as possible, but feel free to adjust the taste to your liking!
- To make it spicier, try increasing the amounts of horseradish and cayenne pepper. A few drops of your favorite hot sauce can also add a bold kick!
- To make it tangy, simply pour in a bit more apple cider vinegar and lemon juice — just be careful not to overdo it, as too much acidity can overpower the sauce’s flavors.
- To make it sweeter, incorporate some honey, agave, or corn syrup on top of your brown sugar. Doing this helps mellow down the heat if you want a milder flavor.
- If mayo isn’t your thing, you can always swap it out for sour cream or Greek yogurt!
Creamy Alabama White BBQ Sauce
Create a rich, tangy, and creamy white BBQ sauce that will boost the flavor of all your favorite grilled dishes, from your mains to your sides.
Ingredients
- 1½ cup of your favorite mayonnaise
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of brown sugar
- 1 tablespoon of prepared horseradish
- 1 tablespoon of fresh lemon juice
- 2 teaspoons of Worcestershire sauce
- 1 teaspoon of spicy brown mustard
- 1 teaspoon of white pepper
- 1 teaspoon of salt (sea, Himalayan, or Celtic)
- ½ teaspoon of garlic powder
- ½ teaspoon of onion powder
- ½ teaspoon of cayenne pepper (more if you like it spicier)
Instructions
- Add your wet ingredients — including mayo, apple cider vinegar, lemon juice, mustard, horseradish, and Worcestershire sauce — to a small bowl and whisk to combine.
- Then, add your spices, like salt, pepper, garlic powder, onion powder, and cayenne pepper to the mix and whisk once again.
- Pour the mixture into an airtight container and pop it in the fridge for 2 to 4 hours before using. Note: if it’s possible, let the sauce sit overnight to give the flavors time to bloom.
Notes
Image credit to @lifesambrosia.
Featured image credit to @thecookinchicks.
