This creamy, Alabama white barbecue sauce is meant to be eaten on the side. Alabama barbecue sauce is served with low and slow cooked chicken. Each piece was either dipped in the sauce and served, or drizzled with it. I love this tangy, peppery, and slightly sweet sauce. I add this to shredded chicken and make one heck of a sandwich. To be honest, I can just eat it with a spoon, but you know, I have to save some for everyone else. Give this recipe a try. You’ll love it.
Where Alabama barbecue sauce originated:
This white sauce was created in 1925 by Bob Gibson of Big Bob Gibson Bar-B-Q in Decatur, Alabama. He figured out that he could keep his smoked chickens from drying out by dunking them into this sauce. Gibson sold his cooked chickens this way, and the rest is history.
What you’ll need for this recipe:
-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.
– 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:
-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.
-Store this barbecue sauce in an airtight container in the refrigerator for up to 5 days after initial preparation.
Like this recipe? Try these!
- 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
- 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.