Authentic Alabama White Sauce (aka: White BBQ Sauce) – Creamy & Tangy

Alabama White Sauce is creamy and tangy with a touch of heat, making it perfect to drizzle over smoked chicken. In fact, that was its intended purpose when Big Bob Gibson created the first version of this white sauce in 1925.

In case you’ve never heard of Big Bob Gibson’s Bar-B-Q in Decatur, it is legendary in Alabama and now throughout the country. Food Network recently named it Alabama’s best BBQ restaurant, so be sure to stop by there if you’re in the neighborhood.

As an Alabama native, I have visited Big Bob Gibson’s many times for their incredible barbecue. That’s where I got the idea to create my own version of Alabama white sauce to top smoked meats at home. The result of my experiments was a sauce that’s delicious on BBQ and so much more.

How to Make Alabama White Sauce

This creamy, tangy sauce has so many uses, I make sure to keep some in our fridge at all times. It’s delicious on smoked / BBQ chicken, but it also works beautifully over all meats, fish, shrimp, and vegetables. I even use it as a salad dressing.

My version features the ingredients below. The dash of cayenne adds spicy heat to top off this favorite sauce.

• mayonnaise
• apple cider vinegar
• brown or Creole mustard
• prepared horseradish
• Worcestershire sauce
• clove of garlic
• black pepper
• kosher salt
• cayenne pepper

Hope you enjoy it!

Stacy Lyn’s Authentic Alabama White Sauce

Alabama White Sauce is creamy and tangy with a touch of heat, making it perfect to drizzle over smoked or BBQ meats.

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Course Condiment

Cuisine American, Southern

Ingredients

  

• 2 cups mayonnaise
• ½ cup apple cider vinegar
• 1 tablespoon brown or Creole mustard
• 1 teaspoon prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1 clove minced garlic
• 1 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper

Instructions

 

• Whisk all ingredients together until smooth and well combined. Transfer to a lidded jar. Use immediately or refrigerator for 24 hours to let the flavors develop.

Notes

Stacy Lyn’s Note: You need to keep this recipe close to hand. It can be used on fish, shrimp, salads, and as a dip for vegetables. At our house, it’s always in the fridge! A batch will keep for up to 2 weeks in the refrigerator.

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