Alabama White BBQ Sauce is a tangy, spicy mayo-based sauce. A creamy white sauce with vinegar and horseradish is perfect for grilling, ready in 5 minutes!
ALABAMA WHITE SAUCE
This amazing and delicious barbecue sauce is our take on the Alabama-style sauce invented by Bob Gibson of Big Bob Gibson Bar-B-Que. No need to travel all the way to Decatur, Alabama or wait for a bottle to arrive to try out (and fall in love with) this different style of BBQ sauce.
Just a glance at Alabama White Sauce and you know it’s like nothing you’ve had before. If you’ve never tried Alabama White BBQ Sauce, the big question is what does white barbecue sauce taste like? This White BBQ Sauce recipe is tangy, peppery, with bite from the horseradish. It is not a sweet sauce, like other barbecue sauces, but the mayo makes it so creamy and delicious.
What sets Alabama White BBQ Sauce apart is there are no tomatoes and you don’t have to cook it down. This no cook barbecue sauce is simple ingredients like mayonnaise, horseradish, and cider vinegar all whisked together. It’s made in minutes and then you allow it to chill for a few hours, similar to Coleslaw, for an amazing tangy, creamy sauce.
Alabama White BBQ Sauce should be creamy and thin, perfect for drizzling or basting meat. Whisk the ingredients together until there are no clumps and it is smooth. If your sauce is too thick, add more lemon juice or cider vinegar in small amounts until the consistency is right.
You can serve Alabama White BBQ Sauce as a condiment or a marinade, after it has chilled, with all your favorites summer recipes! Brush it on Grilled Chicken, drizzle over Pulled Pork, or serve as a dipping sauce for Beef Brisket. Use this barbecue sauce to toss BBQ Chicken Wings in before you broil them at the end.
Grilling with Alabama BBQ White Sauce
Alabama White Sauce is a thin, creamy barbecue sauce perfect for basting grilled and smoked chicken. Like sweet barbecue sauces, you want to baste the meat once it has been cooking a while so it doesn’t burn or separate on the grill.
Reserve half of the sauce before you begin marinating the chicken (or other meat) to avoid contamination. Wait until your meat has been cooking over half way before brushing on the white sauce. Sear with one final coat of sauce on each side before you take the meat off the grill.
MORE EASY BBQ RECIPES
VARIATIONS ON ALABAMA WHITE SAUCE
- Horseradish: If you want less bite, you can make Alabama White Sauce without horseradish. Either leave it out or replace it with dijon mustard.
- Mustard: You can use any kind of mustard in this Alabama White BBQ Sauce recipe. Try spicy brown mustard for more kick or a honey mustard for sweetness.
- Sugar: If you want to make this White BBQ Sauce sweet, add 2 tablespoons white sugar or brown sugar.
- Mayonnaise: To make Healthy White BBQ Sauce, replace the mayo with canola oil or reduced fat mayonnaise. If you use vegan mayo, reduce the vinegar because it has a lot of apple cider vinegar already.
- Seasonings: Adjust the seasonings to get the taste you like and what you have on hand. Add a splash of Worcestershire sauce or swap in white vinegar. Make it spicy by adding your favorite hot sauce.
MORE DELICIOUS DIPPING SAUCES
HOW TO STORE ALABAMA WHITE SAUCE
- Serve: Since it is mayo-based, Alabama White Sauce needs to be chilled and can only be at room temperature for up to 2 hours.
- Store: Keep Alabama White BBQ Sauce in an airtight container in the refrigerator up to 1 week.
- Freeze: You should not freeze Alabama White Sauce. The natural moisture will cause the mayonnaise to separate when thawed and the sauce won’t come back together.
Alabama White Sauce
- Yield: 24 servings
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Course: Sauce
- Cuisine: American
- Author: Sabrina Snyder
Alabama White BBQ Sauce is a tangy spicy mayo-based BBQ sauce. Creamy easy white sauce with mayo, vinegar, horseradish, and spices is perfect for grilling!
- 2 cups mayonnaise
- 1/2 cup apple cider vinegar
- 1/4 cup prepared horseradish
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons freshly ground black pepper
- 2 teaspoons prepared yellow mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
Note: click on times in the instructions to start a kitchen timer while cooking.
Whisk all the ingredients together in a large bowl and refrigerate for at least 2 hours before using.
To use while cooking meat, baste in the last 5-7 minutes of cooking.
Yield: 24 servings, Amount per serving: 48 calories, Calories: 48g, Carbohydrates: 2g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 252mg, Potassium: 17mg, Fiber: 1g, Sugar: 1g, Vitamin A: 30g, Vitamin C: 1g, Calcium: 3g, Iron: 1g
All images and text © for Dinner, then Dessert.