Alabama White BBQ Sauce is creamy and tangy with just a bit of peppery heat. This classic sauce is terrific on chicken, pork, fish, or fries, veggies, and just about anything in between. Plus, it’s made in just 5 minutes!
In This Post
Where I come from, people take their BBQ sauce seriously. Of course, I’m one of those people, too. I’m all about slathering on or dipping into a rich, homemade sauce that takes whatever I’m eating to the next level.
What Is Alabama White Sauce?
Most BBQ sauces are ketchup-based with brown sugar and spices for flavor. Not this sauce. Alabama White BBQ Sauce starts with mayonnaise. The addition of apple cider vinegar, mustard, and horseradish make it tangy and simple seasoning gives it just the right amount of heat. It’s downright irresistible.
Here in North Carolina, we have Carolina Vinegar BBQ Sauce, and South Carolina is known for its mustard-based, Carolina Gold BBQ Sauce. To add to this glorious list is Alabama White BBQ Sauce, and it is insanely delicious!
Where Did White BBQ Sauce Come From?
Alabama White Sauce was created by Robert Gibson at Big Bob Gibson’s Bar-B-Q in Decatur, Alabama. Big Bob’s is famous for smoked chicken that’s dunked into the sauce before serving.
Why Is Alabama White BBQ Sauce Controversial?
I’m not sure what the real issue is, but most folks say there are 2 kinds of people in the world – those who love Alabama White Sauce and those who don’t. Or, it might be that this sauce is mayo-based and not a traditional red sauce that’s cooked with a taste of sweetness.
Honestly, I don’t think there is a controversy at all because this sauce is so stinking good. Who cares, right? Just give me the sauce!
Stirring Up Something Good: The Ingredients
- It all starts with the mayo: You’ll want to use good-quality mayonnaise—nothing labeled “salad dressing.” The mayonnaise base is what gives the sauce that rich, creamy texture we all love.
- Add some tang and sweetness: Apple cider vinegar brings the twang, and a spoonful of brown sugar softens it out. I throw in a little brown mustard too—it’s bold, zippy, and adds real depth.
- Time to layer on the flavor: Worcestershire sauce adds a deep, savory kick, while prepared horseradish provides a nice little kick.
- Finish it off with a few seasonings: I keep it simple: garlic powder, kosher salt, black pepper, and a pinch of cayenne.
Stir It Up and Call It Done
This white barbecue sauce recipe is super simple! Grab a bowl, add all the ingredients, and whisk until smooth and creamy. Cover and refrigerate for 1 hour to allow the flavors to marry, then serve.
Variations On This Recipe
- Want it milder to use as a dipping sauce? Cut back on the horseradish and black pepper.
- Add more apple cider vinegar or lemon juice for extra zest and tanginess.
- Love some heat? Add in more horseradish and cayenne pepper or a dash or hot sauce.
How Long Will White BBQ Sauce Last?
Since this sauce is mayo-based, it needs to be stored in the refrigerator. It will keep up to 1 week stored in an airtight container.
What To Serve With Alabama White BBQ Sauce
- Air Fryer Chicken Legs
- BEST Roasted Pork Tenderloin
- Easy London Broil
- Air Fryer Turkey Breast
- Air Fryer Chicken Wings
- Marinated Grilled Pork Tenderloin
Craving More? Try These Classic Southern Recipes
If you tried this Alabama White Sauce Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 2 cups mayonnaise
- 2 tablespoons spicy brown mustard
- 2 teaspoons prepared horseradish
- ½ cup apple cider vinegar
- 1 teaspoon garlic powder
- 2 teaspoons black pepper
- ¼ teaspoon kosher salt
- 2 tablespoons brown sugar
- ½ teaspoon Worcestershire sauce
- dash to ¼ teaspoon cayanne pepper
Instructions
- Add all ingredients to a medium-size mixing bowl. Whisk together until smooth and creamy. Cover and store in the refrigerator for 1 hour allowing flavors to marry.
- Will keep in the refrigerator in an airtight container for up to 1 week.
Nutrition
5 Days of Southern Summer Comfort Food!
My go-to summer recipes!
just enough punch
Just fabulous probably my favorite
Thank you, Roz!
I’m trilled you like the sauce and glad you are cooking with me.
~Donya
I did reply to the recipe, and do love it so, but my favorite is still your SC vinegar base one you and I also have, I could almost drink it right from the bottle. But this one is a real winner on everything, might just mix it with the South Carolina vinegar based one and see how that works.
Thanks so much for reaching out and for the great rating!
~Donya
I did make it and have used your recipe for sometime, but why do you say it last for 1 week, everything in it can hold life for months. I just a little confused, Maybe I should cut your recipe to 1/2 if your thinking it only can last a week.
Hey Stony. The sauce will keep a bit longer, but I tend to err on the conservative side regarding storing when I post a recipe. Sounds like you are a seasoned cook so I’m sure you get where I’m coming from. I’m thrilled you are enjoying the sauce and I so appreciate the kind rating!
~Donya
I used this sauce recipe on Mothers Day. I have had it for a few years and never tried it. Wow Good! I vertical roasted an 8 1/2 lbs chicken, yep, it was a monster. Can’t believe I have missed out on this sauce all these years! But not anymore!
Hey there!
My goodness! I am so happy to hear that you enjoyed this recipe for mother’s day, that vertical roasted chicken sounds totally delicious and PERFECT to serve with this sauce! Thank you so much for your kind words and this terrific rating, I really appreciate all of your support. Let me know if you ever have any questions about a dish, I’d be more than happy to help!
~Donya
Vertical roasting chicken, turkey and turkey breasts have been my go to for superior moist and juicy poultry for years. You can even do vegies, like artichokes and individual turkey legs with a small version of the vertical! Over the years I have purchased these for my entire family and a few very close friends. If you have a good digital thermometer it is impossible to make a mistake!!
Hey there!
I’ve never actually done much vertical roasting, but it sounds super tasty, I’m definitely going to have to give it a try. It sounds like it gives the meat and veggies and incredible flavor, thank you so much for sharing!
~Donya