How To Make Alabama White Sauce
Alabama White Barbecue Sauce is unlike any other barbecue sauce. Instead of a typical tomato or mustard base, this tangy, creamy sauce combines mayonnaise, vinegar, and spices for a bold kick that Southerners have loved for generations. Invented in Decatur, Alabama, it’s a true Southern classic that pairs perfectly with smoked chicken, pulled pork, or even as a zesty dip for veggies. Once you try it, you’ll understand why it’s a staple at cookouts across the South.
This legendary sauce isn’t just delicious—it’s a true piece of Southern food history that’s earned a loyal following well beyond state lines.
A Little History
Alabama White Sauce was born in Decatur, Alabama, in the 1920s. Big Bob Gibson, a railroad worker turned pitmaster, became known for dunking whole smoked chickens into a creamy sauce made from mayo, vinegar, and spices. The result was so good that it put his backyard gatherings—and eventually his barbecue restaurant—on the map. Today, Gibson’s restaurant is still serving up this regional specialty, and the sauce has become an iconic part of Alabama’s culinary identity.
Why You’ll Love This Sauce
- Tangy, creamy, and peppery all at once.
- Takes just minutes to whisk together.
- Works as a sauce, dip, or dressing.
This recipe comes from Great American Grilling: The Ultimate Backyard Barbecue & Tailgating Cookbook, a collection filled with classic flavors and crowd-pleasing barbecue favorites. Let’s look at how to make it, shall we?
Ingredients
To make your own creamy version of Alabama’s favorite white barbecue sauce, you need the following ingredients:
- Mayonnaise
- Apple cider vinegar
- Lemon juice
- Worcestershire sauce
- Ground black pepper
- Salt
- Cayenne pepper
- Prepared 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?!
If you love Southern comfort food, be sure to check out a few of my other reader favorites. My Quick and Easy Chicken and Dumplings is perfect for weeknights, while Zucchini Tots make a fun and healthy side dish. And for dessert? You can’t go wrong with my Ooey Gooey Butter Cake —a true Southern classic.
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
Tips, Variations, and Substitutions
- Make it lighter: Swap half the mayo with Greek yogurt for a tangier, lower-calorie version.
- Add more kick: Stir in extra horseradish or cayenne for spice lovers.
- Sweeten it up: Add a little granulated sugar, honey, or brown sugar for a deeper flavor.
- Let it rest: The longer it chills in the fridge (overnight is best), the more the flavors meld together.
How To Use Alabama White Sauce
This sauce is too good to save just for smoked chicken. Try it in these other tasty ways:
- Toss with pulled pork for a creamy twist.
- Use as a salad dressing for coleslaw or leafy greens.
- Serve as a dip for fries, wings, or veggie trays.
- Drizzle over fish tacos or shrimp for extra zing.
My family and I enjoy using it on top of grilled chicken. However, one family member is so fond of it 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
Although not mentioned in the chapter headings, the cookbook also includes recipes for side dishes, desserts, sauces, rubs, and marinades, making it an invaluable resource for 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 Amazon.com.
Final Bite
Have you tried Alabama White sauce before? I’d love to hear how you use it. Drop a comment below, share this recipe with your BBQ-loving friends, and don’t forget to save it on Pinterest for your next cookout!
Would it still taste alright without the cayenne pepper added to the recipe? I’m trying to find a tomato and pepper free sauce to avoid allergies.
I am sure it would be fine to omit it, if necessary. The lemon juice, apple cider vinegar, lemon juice, Worcestershire sauce, and horseradish pull the sauce together and make it quite flavorful.
looks good. I’m going to try it. 🤠
It is good! Please come back and let us know if you like it.
Oh, my God! Several years ago I ate at Big Bob’s (my first time to that region of Alabama). I fell in love with that BBQ and the SAUCE!
I cannot believe how I was just looking for some new Southern recipes to add to my collection of down home cooking fun when….there it was YOUR WHITE SAUCE RECIPE!! I said, What? It’s got to be Big Bob’s sauce and yes, it is!!
Thank you from the bottom of my heart. Because I was flying when last in Alabama, I could not take home a bottle of the Big Bob sauce. I was so upset. You have really made my day! Blessings!
Likewise, you have made my day with your kind words. Next time you are in an Alabama airport, check to see if you can buy it at one of the airport shops. I have seen it for sale in the Huntsville airport. (I cannot recall if I saw it in the Birmingham airport.)
Unfamiliar with white sauce….would it be good drizzled over grilled veggies?
Absolutely!
What kind of horseradish – fresh, grated or bottled? If bottled, what type?
Thanks.
I recommend that you use prepared horseradish that is creamy so that it blends well with the other ingredients. I switch back and forth from shelf-stable to refrigerated, depending on what I can find. Just don’t omit it – the little bit of horseradish adds a touch of pungency that is vital to the recipe.
I have dreamed of tasting this fabled sauce and now I have!
Yeowza, YOW Whoopie!
And Thanks.