It's somewhat ironic that despite spending my formative years in Alabama, my introduction to the state's distinctive white barbecue sauce didn't occur until well over two decades later, after I had settled in Texas. Perhaps it was a regional thing, a culinary secret kept within certain pockets of North Alabama, but it wasn't part of my barbecue experience growing up. It wasn't until I'd run through a wide variety of other sauce options that this creamy, tangy concoction came to my attention. A quick search revealed a rich history centered around Robert "Big Bob" Gibson Bar-B-Q in Decatur, Alabama, where, as the story goes, the sauce was first created by Big Bob himself around 1925. Originally served as a mop sauce for whole smoked chickens, it gained popularity for its ability to cut through the richness of the smoke and add a unique flavor profile.

The preparation of my version of Alabama white sauce is simple, involving a straightforward combination of mayonnaise, apple cider vinegar, lemon juice, prepared horseradish, black pepper, salt, Worcestershire sauce, cayenne pepper, and garlic powder. The purpose of the mayonnaise is to provide the creamy base, while the apple cider vinegar introduces a crucial tanginess that defines the sauce. The lemon juice adds a bright, acidic counterpoint, and the horseradish delivers a subtle but noticeable kick that differentiates it from other barbecue sauces. The remaining spices layer in complexity, with the Worcestershire adding depth and umami, and the cayenne providing a hint of heat. The simple act of thoroughly mixing these ingredients emulsifies them into a cohesive and flavorful sauce.

While the ingredients are humble, the resulting sauce is anything but. Its bright, peppery, and tangy notes complement smoked or grilled chicken exceptionally well. The acidity and pepperiness work to balance the richness of the chicken and the smokiness imparted during cooking. While traditionally paired with chicken, experimentation is always encouraged. Some might find it a surprisingly good accompaniment to pulled pork, offering a different flavor dimension than the more common sweet and tomato-based barbecue sauces. Ultimately, the versatility of Alabama white sauce lies in its ability to offer a refreshing and zesty alternative to traditional barbecue flavors.

Alabama White Sauce

Prep Time: 10 mins | Cook Time: 0 mins | Yield: 20 servings

Print Recipe

Ingredients

• 1 cup mayonnaise (I recommend Duke's)
• 1/4 cup apple cider vinegar
• 1 tsp lemon juice
• 1 tsp prepared creamy horseradish
• 1 tsp ground black pepper
• 1 tsp salt
• 1/2 tsp Worcestershire sauce
• 1/8 tsp Cayenne pepper
• 1/8 tsp garlic powder

Instructions

1. Mix all ingredients together thoroughly.
2. Store refrigerated. Use liberally on smoked or grilled chicken.

Notes

This works best with smoked or grilled chicken in my opinion, but you may want to try it on some pulled pork as well.