The popularity of Alabama white sauce has really taken off over the last few years, but it wasn't always that way. Believe it or not, even growing up in Alabama, I was like most people and had never heard of the now-famous sauce recipe until I went to college. I grew up in Montgomery, which is a ways away from Decatur, and for whatever reason, the popularity hadn't carried over to where I was at yet. However, there was a BBQ spot right off of campus that had it, and I was blown away by how good it was. Since then, it has become our favorite BBQ sauce recipe to use, particularly on chicken, but we also enjoy it on pork. Keep reading, and I'll break down everything you need to know, including who invented it, what makes it stand out, and, most importantly, how to make it.
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Who Invented Alabama White BBQ Sauce
While others have imitated it over the years (most notably Matt Pittman of MeatChurch BBQ around the time of Covid), the original Alabama white BBQ sauce comes from Big Bob Gibson's, a legendary pitmaster who owns a BBQ restaurant in Decatur, Alabama. Story has it that back in 1925, he decided to go against the grain and created a mayonnaise-vinegar-based barbecue sauce to pair with his hickory-smoked chicken, and the rest is history. The sauce has become a staple of Alabama BBQ culture ever since, and Chris Lilly, a world-renowned pitmaster who runs the flagship restaurant, participates in competitions and events all across the country, which have helped introduce the sauce to millions, not only nationwide but also globally.
What Does Alabama White BBQ Sauce Taste Like
Alabama white sauce has its own unique flavor profile that sets it apart from traditional barbecue sauces, regardless of regional style. Unlike most BBQ sauces, which are typically based on tomatoes, mustard, or vinegar, this sauce uses mayonnaise as its base, resulting in a rich and creamy texture. That richness is balanced by the acidity of vinegar and fresh lemon juice, a hint of sweetness from apple juice, and is rounded out with a peppery finish and a subtle kick of horseradish. These elements, along with the additional ingredients listed below, create a sauce that's creamy, tangy, and peppery, with a smooth consistency that blends exceptionally well.
It pairs particularly well with freshly grilled or smoked meats, especially when served chilled or at room temperature. The contrast between the hot, smoky meat and the cool, tangy sauce creates a balanced bite that makes both the meat and sauce stand out that much more.
What Is Alabama White BBQ Sauce Made Of
The core ingredients are simple, and you'll likely have most of these ingredients in your pantry already:
- Mayonnaise – Like I mentioned, this serves as the creamy base of the sauce.
- Distilled White vinegar -- It wouldn't be BBQ sauce without vinegar, and for this sauce in particular, distilled white vinegar works well; however, you could swap it out with apple cider vinegar if needed.
- Apple juice – This helps both with the consistency of the sauce and adds some sweetness to it.
- Fresh lemon – I use both the juice and zest from a lemon. It helps brighten the sauce, and it's nice not to be wasteful if you don't need to.
- Worcestershire sauce – This is not always added, but I prefer the flavor it provides.
- Prepared horseradish & a splash of hot sauce – Both add heat to the sauce, but the horseradish helps give it a unique flavor.
- Spices (Salt, black pepper, red pepper, paprika, & sugar) – The combination of these spices helps amplify the other flavors with the salt, plus adds a slight bit more heat with the peppers, sweetness from the sugar, and excellent color from the red pepper and paprika.
Note: If you prefer a thinner sauce, stir in 1–2 tablespoons of water or additional vinegar and adjust to taste as needed.
How to Make Alabama White BBQ Sauce
Step 1: Gather your Ingredients and Materials
Grab a mixing bowl that is large enough to whisk everything without splashing (I like to use one big enough to dunk a chicken in, but that's a personal preference). Gather all the necessary ingredients. One of the great things about this sauce is that it requires no cooking, making it very quick to prepare.
Step 2: Mix all of Your Ingredients
Add the mayonnaise, apple juice, vinegar, lemon juice and zest, Worcestershire sauce, horseradish, hot sauce, and spices to a bowl and mix with a whisk until well combined.
Step 3: Adjust to Taste
After that, you'll want to give the sauce a taste. If you think the sauce is on the bland side, start by adding more salt and/or vinegar and taste again -- those ingredients help the others stand out. If you need to adjust the ingredients afterward, do so based on your flavor preferences, such as adding more horseradish or hot sauce for heat, Worcestershire sauce for umami flavor, or mayonnaise to reduce the tanginess of the sauce.
Step 4: Refrigerate and Serve
You can serve this at room temperature as is if you'd like, but personally, I think this sauce tastes better after it's been in the fridge for a little while — almost like chili that's even better the next day. I like to chill it for at least an hour before using, but if you have time to make ahead and want to make it the day before you plan to use it, refrigerating it overnight is even better.
How to Use Alabama White BBQ Sauce
Here are a few of my favorite ways to use this BBQ sauce, including some I've touched on previously and a few others that it works surprisingly well on:
- It's perfect with Grilled Chicken Wings , thighs, or Smoked Chicken Halves.
- Serve as a dipping sauce for pulled pork, pork chops, or pork tenderloin.
- Use it as a salad dressing.
- Toss it into slaw or potato salad instead of traditional dressing (I don't have a recipe for these yet, but I'm working on it — both are delicious).
- Spread it on a burger like this, substitute the Alabama White BBQ sauce as the spread to go with your favorite toppings.
Substitutions
If you need to adjust the sauce to fit what you have in the pantry, here are a few easy swaps to consider:
- Out of distilled white vinegar? Use apple cider vinegar or rice vinegar.
- Want to lighten it up? Try a 50/50 mix of mayonnaise and Greek yogurt for a lower-calorie alternative.
- Don't love horseradish? Use spicy mustard or leave it out. You can generate plenty of heat by adjusting the hot sauce as well.
I've also created a Georgia White Sauce alternative that we really enjoy, which came about due to a few ingredient substitutions I had to make on the fly. You can check it out here!
Equipment
- Mixing bowl
- Whisk or spoon
- Mason jar or squeeze bottle
- Refrigerator
- Measuring cups
- Knife and cutting board
Storage Tips
If you have any extras, store your Alabama white sauce in an airtight container in the refrigerator, where it will keep for up to 10 days (I tend to use a mason jar). This isn't a sauce I'd freeze, though, as the mayonnaise base doesn't hold up well and will likely separate. Before each use, shake the sauce or stir it thoroughly, in case it has settled.
Where to Buy Alabama White BBQ Sauce
I don't think you can beat the homemade version of this sauce. That being said, if you're in a pinch and don't have the time or ingredients to make this recipe, you can always go the storebought route. If so, Alabama white sauce has become pretty widely available at grocery stores and should be easy enough to find. If you can find Big Bob Gibson's Original White Sauce at your local store, that will be your best bet, but there are other imitators you could try as well.
Recipe
Homemade Alabama White Sauce
Equipment
- Mixing bowl
- Whisk or Spoon
- Mason jar or squeeze bottle
- Refrigerator
- Measuring Cups
- Knife and cutting board
Ingredients
- 2 ¼ C mayonnaise
- 3 T horseradish
- Dash of hot sauce
- ½ C distilled white vinegar
- 1 ½ teaspoon Worcestershire sauce
- ½ C apple juice
- 1 ½ teaspoon black pepper
- ½ lemon zested & juiced
- 1 teaspoon cayenne pepper
- 1 teaspoon sugar
- 1 teaspoon paprika
- Salt as needed
Instructions
- Add the mayonnaise & remaining ingredients to a mixing bowl and stir until combined. Season with salt as needed, adjust to taste, and refrigerate until ready to use.
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