This creamy, delicious Alabama white barbecue sauce is not like other barbecue sauces. First of all, this sauce starts with a mayonnaise base. Second, it’s a dip rather than a baste.
Alabama barbecue sauce goes hand in hand with low and slow smoked chicken. After cooking, each piece is dipped in the sauce and served. We recommend combining it with shredded chicken for some tasty sandwiches!
Who invented Alabama White Sauce?
Alabama white sauce is the brainchild of Bob Gibson of Big Bob Gibson Bar-B-Q in Decatur, Alabama. In 1925, he figured out the perfect concoction to keep his smoked chickens from drying out. He dunked each cooked chicken into a sweet, vinegar, creamy white sauce and sold them to hungry customers. The rest is history.
Ingredients:
- Real mayonnaise: I find this makes for a creamier Alabama sauce, but if you’d like it zippier, go with something a tarter variation. Remember, there is vinegar in this recipe as well.
- Apple cider vinegar: This stuff really adds a nice punch to the sauce and compliments chicken so well.
- Granulated sugar: Adds that hint of sweetness that cuts the tart and balances the creaminess.
- Juice of 1-2 lemons: You’ll need about 2 tablespoons of lemon juice for this recipe. Lemon brightens the sauce and pulls it all together.
- Horseradish: I recommend using a prepared horseradish.
- Granulated garlic and spices: Rounds out the flavor.
How to Use Alabama White Barbecue Sauce:
- Dip smoked chicken pieces in the sauce or spread it on top. This Alabama white barbecue sauce is a table sauce, not a barbecue sauce that you take to the grill.
- Dip, drizzle or combine shredded chicken with it for sandwiches.
How to Make It
- Combine all of the ingredients in a medium bowl. Cover and place bowl into the refrigerator for 30-45 minutes before using it.
- Use on grilled chicken or in shredded chicken sandwiches.
Storage:
Store this barbecue sauce in an airtight container in the refrigerator for 4-5 days after initial preparation.
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Alabama White Barbecue Sauce
Ingredients
- 2 cups real mayonnaise
- 1/2 cup apple cider vinegar
- Juice of two lemons about 2 tablespoons of juice
- 1 1/2 teaspoons white sugar add more if preferred
- 1 teaspoon prepared horseradish
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon salt
Instructions
- Combine all of the ingredients in a medium bowl. Cover and place bowl into the refrigerator for 30-45 minutes before using it.
- Use on grilled chicken or in shredded chicken sandwiches.
- Store unused sauce in an air tight container in the refrigerator for up to 4 days after preparation. If the sauce has been left out for more than 2 hours at room temperature, discard it.
