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Alabama White Sauce, or White BBQ Sauce, is a mayonnaise-based BBQ staple in the southern United States. It’s made with mayonnaise, white wine vinegar, garlic, black pepper, spicy mustard, sugar, salt, and horseradish. The flavors combine to create a tangy sauce perfect for pulled pork, brisket, and other BBQ dishes.
The key to making the best Alabama White Sauce is using good-quality ingredients. Use mayonnaise that you like, and don’t be afraid to experiment with different types of mustard. You can also adjust the amount of sugar and salt to your taste.
This white barbecue sauce is best when made ahead of time and allowed to sit for at least 24 hours. This allows the flavors to meld and develop, resulting in a more flavorful sauce, and can be stored in the refrigerator for up to 2 weeks.
Ingredients
- Mayonnaise – Use a good mayo like Duke’s or Hellman’s. Don’t use salad dressing like Miracle Whip. It doesn’t work well in this sauce.
- White wine vinegar – You can use just about any vinegar you like. I probably wouldn’t go with balsamic; you won’t have a white BBQ sauce anymore. Many friends and family use apple cider vinegar; I’m not a huge fan.
- Garlic – I use fresh garlic that has been grated. You can use finely diced garlic or even replace it with garlic powder.
- Black pepper – I use coarse ground pepper; regular pepper works just fine.
- Spicy mustard – When I need spicy mustard, I tend to use Creole mustard. Still, Dijon mustard, stone-ground, and spicy brown mustard have plenty of flavor. You can also use yellow, but it will affect the color of your sauce more than the others – it will still be delicious!
- Sugar – I use white sugar. Brown sugar can be used. Brown sugar has molasses in it and will affect the color of your sauce.
- Salt – I use regular salt; start with less salt and add more if needed. Depending on the mayo and mustard, it may be plenty salty without adding more.
- Prepared horseradish – This is horseradish that you can buy in the store, already prepared. I think some horseradish tastes “off.” My current favorite is Zatarain’s; it doesn’t leave any weird aftertaste.
How to Make White BBQ Sauce
Whisk together all ingredients in a medium bowl until smooth. Taste and adjust the seasonings to your liking. The sauce can be stored in the refrigerator for up to 2 weeks.
Pro Tips for Making Alabama White Sauce
- Use good quality mayonnaise. This will make a big difference in the flavor of the sauce.
- Use fresh garlic. The garlic flavor will be more pronounced if you use fresh garlic instead of garlic powder.
- Use your favorite spicy mustard. Many different types of spicy mustard are available, so choose one you like.
- Adjust the amount of sugar and salt to your taste. Some people prefer a sweeter sauce, while others prefer a saltier sauce.
- The sauce is ready after 60 minutes, but if you let it sit for at least 24 hours before serving. This will allow the flavors to meld and develop, resulting in a more flavorful sauce.
Variations
- If you want more heat, add a dash of cayenne pepper.
- Add brightness and a tangy flavor by adding a tablespoon of fresh lemon juice.
- Want a smokier flavor without using liquid smoke? Add a teaspoon or 2 of Worcestershire sauce.
- Change up the spices. Try adding some onion powder or paprika.
- Add some herbs like parsley, thyme, or rosemary. Be careful with fresh herbs if you are basting anything on the grill. Fresh herbs tend to burn.
Difference Between Alabama White BBQ Sauce and Other BBQ Sauces
The main difference between Alabama white sauce and other barbecue sauces is its color and flavor.
Alabama white sauce is white, while most other barbecue sauces are brown or red.
Alabama white sauce also has a more tangy flavor than other barbecue sauces.
Where to Use White BBQ Sauce
Alabama white sauce is typically used on grilled or smoked chicken. But I use it on chicken wings in the air fryer. I add it during the last 5 minutes of cooking.
It’s awesome on pulled pork sandwiches, and I have to make a triple batch when I feed it to my crew! They not only use it on the meat but as a dipping sauce for French fries, onion rings, chips, vegetables, and just about anything else I’m serving.
Try this on beef brisket or any other smoked or grilled beef. Steak anyone?
Can this be frozen?
No, mayonnaise-based recipes do not freeze well. It causes the mayonnaise to separate.
Store this in the refrigerator and use it within 2 weeks.
More Southern Recipes Perfect for BBQs
Copycat KFC Coleslaw
Baked Beans
Creamy Corn Salad
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Alabama White Sauce [White BBQ Sauce]
Want to level up your BBQ game? Try this creamy, tangy, and mildly spicy Alabama White BBQ Sauce. It's a Southern classic that's perfect for grilled chicken, pulled pork, and other barbecued delights. This easy-to-make sauce is sure to add a flavor-packed twist to your BBQ creations!
5 from 1 vote
Print Pin Rate
Course: Condiment
Cuisine: American, Southern
Prep Time: 5 minutes minutes
Resting Time: 2 hours hours
Total Time: 2 hours hours 5 minutes minutes
Servings: 16 Servings
Calories: 146kcal
Author: Beth Mueller
Ingredients
- 1 1/2 cups mayonnaise
- 1/4 cup white wine vinegar
- 1 clove of garlic
- 1 tablespoon black pepper
- 1 tablespoon spicy mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt or more to taste
- 1 teaspoon prepared horseradish
Instructions
Blend everything together and allow the flavors to blend for at least 60 minutes.
Notes
- Store in the refrigerator and use within 2 weeks.
- This sauce is better the longer you let it sit. I recommend a minimum of 2 to 4 hours before serving. Waiting 24 hours would be even better.
- This sauce is excellent for pulled pork and pulled pork sandwiches. This is also good on BBQ, like chopped brisket, but the pulled pork is where this sauce shines.
Nutrition
Serving: 2Tablespoons | Calories: 146kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 218mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 16IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.1mg
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This recipe was written and tested by a human.
This article first appeared on Pear Tree Kitchen.
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.
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