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How To Make Alabama White Sauce

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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.

Jar of Alabama White Sauce with spoon in it.

The best way to make your white bbq sauce is by following this easy recipe. It’s similar in flavor and consistency to 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.

Bottle of Big Bob Gibson's Original White Sauce.

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.

White sauce being poured on grilled chicken breast.

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?!

Alabama White Sauce

Alabama White Barbecue Sauce is a must for grilling season.  The tangy goodness of mayonnaise combined with apple cider vinegar and spices enhances everything that it is put on.
4.63 from 200 votes
Print Pin Rate
Course: Sauce
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 24 servings
Calories: 127kcal

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

Recipe excerpted from Great American Grilling: The Ultimate Backyard Barbecue & Tailgating Cookbook, copyright 2016, and reprinted with permission.

Nutrition

Serving: 1 | Calories: 127kcal | Carbohydrates: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Cholesterol: 8mg | Sodium: 214mg
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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 cookbook.

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 Amazon.com.

Spoonful of Alabama White Sauce.

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!

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47 Comments

  1. 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.

    1. 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.

  2. 5 stars
    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!

    1. 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.)

    1. 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.

4.63 from 200 votes (188 ratings without comment)

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