The tangy goodness of mayonnaise combined with apple cider vinegar and spices enhances everything that Alabama White Sauce is put on from chicken to seafood to turkey and everything in between.
The best way to make your own white bbq sauce is by following this easy recipe. It’s similar in flavor and consistency with Big Bob Gibson’s Original White Sauce, which everyone agrees on as being one of the top choices for barbecuing enthusiasts everywhere!
About White BBQ Sauce
It’s hard to pin down the first time that white bbq sauce was served, but it is known that ever since Bob Gibson opened his BBQ restaurant in 1925, it has been on the menu.
Today, many have heard of Big Bob Gibson’s Bar-B-Q, which is located in Northern Alabama, because of the awards that Pitmaster, Chef, and part-owner Chris Lilly has amassed for his delicious smoked chicken and barbecue.
If you are in Alabama or the southeast, you can easily pick up a bottle at your local grocery store. If not, then use this recipe to make your own homemade barbecue sauce. It’s a versatile condiment that is low-carb and tangy.
This BBQ staple is made with simple ingredients – it has a mayonnaise base, black pepper, horseradish, spices, and the addition of vinegar, making it a tangy sauce perfect for chicken breasts, pork chops, pork tenderloin, pulled pork, chicken wings, chicken thighs, bbq chicken, grilled fish, fried fish, hard-boiled eggs, and just about any piece of meat that you’d like.
Some people even use it as a dipping sauce for things like chicken nuggets and French fries.
We all probably have all of the ingredients already in our pantry and it comes together in no time. The hardest part about making it is waiting a few hours for the flavors to meld before using it.
🥘Ingredients
To make your own creamy version of Alabama’s favorite white barbecue sauce, you need the following ingredients:
- 2 cups mayonnaise
- ½ cup apple cider vinegar
- 2 Tablespoons lemon juice
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons ground black pepper
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 to 2 teaspoons horseradish
🔪 Directions
Combine all of the ingredients in a bowl, cover, and chill before serving. You can add additional apple cider vinegar for a thinner sauce with a bit more bite.
How easy is that?!
📖 Recipe
Alabama White Sauce
Ingredients
- 2 cups mayonnaise
- ½ cup apple cider vinegar
- 2 Tablespoons lemon juice
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons ground black pepper
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 to 2 teaspoons horseradish
Instructions
- Combine in a bowl, cover and chill before serving. You can add additional apple cider vinegar for a thinner sauce with a bit more bite.
Video
Notes
Nutrition
My family and I like to use it on top of grilled chicken, though one family member loves it so much that she has been known to put Alabama White Sauce on hard-boiled eggs. It’s that good.
Great American Grilling: The Ultimate Backyard Barbecue & Tailgating Cookbook has 250 recipes for grilling, barbecuing, and tailgating. Kent Whitaker, the author, won the Emeril Live/Food Network Barbecue Contest, so he knows his stuff.
Throughout the book, Kent includes tips and tidbits about grilling and barbecuing. The book is divided into the following chapters:
- Awesome Appetizers
- Let’s Get Dipping
- Grille Sandwiches
- Foil Packet Magic
- Pizza on the Grill
- Dogs, Brats & Other Links
Though not mentioned in the chapter headings, there are also recipes for side dishes, desserts, sauces, rubs, and marinades, making the cookbook an invaluable resource when it comes to grilling.
Go ahead and make this Alabama White Barbecue Sauce. You will see why so many people in Alabama and around the South love it. Look for it at your favorite bookstore or at Amazon.com.
Before you go, don’t miss out on these Southern Kissed favorite recipes:
Don’t forget to come back and tell us how your Alabama White Sauce turned out!
John Rhoe says
I have dreamed of tasting this fabled sauce and now I have!
Yeowza, YOW Whoopie!
And Thanks.
John D says
This sauce is amazing!! Some tips that might help other home cooks when making this sauce:
-The initial recipe was too tangy for me (meaning the sauce finished with too much acid/punch of ACV on my palate after eating) – so i had to cut down the tanginess with extra mayo and a little added water to maintain a semi-loose consistency. My advice is to slowly add ACV in small increments and taste test until you reach your desired tanginess
-adjust the horse radish according to the level of “bite” you want in the sauce. i found that 2 tsp was a good bite for me
-add 1 or 2 tsp of onion or garlic powder to make this a garlic sauce (this is deviating from the original Alabama White Sauce but it’s an option)
-I use this sauce to replace the white sauce you get from halal carts. it goes great on chicken over rice dishes!
Lynda says
Thanks, John, for sharing your experience and insights. I am glad you have enjoyed the recipe.
Benjamin says
Everyone is asking how long this sauce lasts. If you can exercise self-control and not eat it all right away, it will last a very long time. I made my first batch a few months ago, and have just finished it off. The awesome part is that the sauce gets better. It’s good at first, better after the flavors meld for a few hours, but the most radical change comes a few weeks in – the sauce takes off and becomes something incredible. Age this stuff… Age it well. Your mouth will thank you.
Lynda says
Thanks for your input. So glad you have enjoyed the recipe.
Jessica Greene says
I just made this sauce tonight (but added some extra Mayo to cut down on tangy-ness) and drizzled it on chicken bacon and provolone sandwiches! My husband LOVED it. He’s super picky, so I’m thrilled. Do you know how long the extra sauce will keep in the fridge?
Lynda says
I am so happy to hear that he loves it!
How long it will last would depend on the expiration dates of the mayonnaise and horseradish that was used.
Sam says
Never had a white sauce before. Tried this tonight but added a little liquid smoke. 100% will be making this again. I used it as a finishing sauce the last 10 minutes of the smoked chicken. I wasn’t that thrilled when I first tasted the sauce, but on the chicken was totally different. I’m now going to try it on some ribs in the next few days.
Lynda says
Glad to hear you enjoyed it. (I am going to have to try adding liquid smoke now!)
Mitch says
My wife and I love this sauce! It’s just as good in TN as it is in AL 😉 I used it to baste chicken thighs before putting them on the grill, and then used it as a finishing sauce as well. Thank you for sharing the recipe!
Lynda says
Thanks for coming back and commenting!
Yolanda says
This looks delicious and somehow decidedly FRENCH, but, seeing as my family’s roots lie in Alabama, I am going to call it that! 💋
Lynda says
💕
Doug Doty says
This seems like it would be a good marinade and basting sauce as well as finishing sauce. That’s what I’m going to try doing with it.
Janan says
Can’t wait to make!! What is the serving size??
Lynda says
I ran the nutrition calculation on the premise that the batch yields 3 cups and each serving is 2 tablespoons.
Linda Smith says
Just made this sauce… going to have with low carb oven baked chicken wings for dinner!
Beth Findley says
This sauce is amazing especially on corn ribs. Tried this tonight and it was delicious!
Toni says
What are corn ribs?
Lynda says
Take a look at this post for Spicy Corn Ribs.
Cole says
Would give it 10!
Lynda says
💕
Cindy says
Love this! I have a feeling it will be going on everything!
Christine Holladay says
can you substitute white vinegar for apple cidar ?
Lynda says
I haven’t tried it, but I don’t see why not.
james leath says
I am from the decatur huntsville area of alabama, this is the basic recipe for this sauce. Big bob would be proud! Thank you Lynda!
Dawn says
This is a great idea for a homemade gift. Any idea as to the refrigerated life once made?
Lynda says
I really can’t say, but a lot would depend on the expiration dates of the components used.
Claude says
how long will it last in the fridge?
Lynda says
I would guestimate that it should easily keep for at least 2 weeks.
Claude says
@Lynda, Thank you for the reply
Kim says
Is this just used as a finishing sauce or do you baste it on the meat as it cooks?
Lynda says
Great question! It’s used as a finishing sauce.
Sara Ekkens says
Can this be canned?
Lynda says
I don’t know.
Margaret says
I cannot imagine it would not last longer, much longer in the fridge. There is nothing in it that is not already stable. And when you add vinegar, that also makes last longer.
Byron says
I couldn’t AGREE MORE Margaret!