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.
This recipe creates a white bbq sauce very similar to Big Bob Gibson’s Original White Sauce which is known throughout the barbecuing community as the best white barbeque sauce.
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, 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. It’s not like traditional barbecue sauce recipes that are tomato-based.
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 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?!
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.
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.
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!
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.