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Home » American Recipes » Alabama White Sauce

Alabama White Sauce

By Hank Shaw on June 21, 2021, Updated June 6, 2022 - 16 Comments

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5 from 13 votes
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I’ve eaten barbecue six ways to Sunday, all over the nation. By far the most offbeat BBQ sauce is Alabama white sauce, a specialty of the northern part of that state that is almost always used on chicken.

White BBQ sauce, as it’s also known, is super easy to make, keeps for a week or more in the fridge, and is good on more than just barbecued chicken.

Alabama white sauce on a plate with smoked turkey wings
Photo by Holly A. Heyser

Said to be invented by Big Bob Gibson almost a century ago, Alabama white sauce is scandalously easy to make. Chances are you have most of the ingredients in your kitchen already.

White BBQ sauce tastes tart and only slightly creamy, despite the mayonnaise, which really just cuts the acidity of the apple cider vinegar to manageable levels. A bit of horseradish, a dash of Worcestershire, a touch of garlic, cayenne and mustard powder and you’re in business.

Some recipes use lemon juice, too, for flavor, and most use a little brown sugar… or a lot, depending on the cook. I don’t like my Alabama white sauce sweet, so I only add a touch to even things out.

The beauty of white BBQ sauce is that you tinker with it, and add things to your liking. And it’s all safe and easy because Alabama white sauce is not cooked. Yep, a no cook BBQ sauce.

My recipe below is what I like. Tart, zippy with the mayo and sugar just there to shave off the rough edges. Start with mine and go from there.

Once you get it where you like it, use your Alabama white sauce as a finishing sauce on barbecue. What you see in the pictures are smoked turkey wings from a spring gobbler. Chicken is customary, but white BBQ sauce is really good as a salad dressing — take that ranch! — and is great to dip chicken wings in, or to use on pulled pork or even smoked pork chops.

A plate of smoked turkey with white BBQ sauce
Photo by Holly A. Heyser

And, untraditionally, Alabama white sauce is great on fried fish. I like it over fried speckled trout especially, but it’s good with a Southern crappie fry, too.

Any leftovers will keep in the fridge for a couple weeks. The sauce might separate, but shake it and it will be as good as new.

A plate of smoked turkey with white BBQ sauce
Print Recipe
5 from 13 votes

Alabama White Sauce

A simple, quick, no-cook barbecue sauce that's traditionally poured over chicken, but other poultry, pork or fish are good uses, too. It's also a great salad dressing.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Condiment, Sauce
Cuisine: Southern
Diet: Gluten Free
Servings: 8 servings
Calories: 204kcal
Author: Hank Shaw

Ingredients

  • 1 cup mayonnaise
  • 1/2 cup apple cider vinegar
  • 3 teaspoons prepared horseradish
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne
  • 2 tablespoons lemon juice (optional)
  • 1 tablespoon brown sugar (optional)

Instructions

  • Whisk everything together until well combined. Use chilled or at room temperature.

Video

Notes

Once made, this sauce will keep for a couple weeks in the fridge. 

Nutrition

Calories: 204kcal | Carbohydrates: 3g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 208mg | Potassium: 50mg | Fiber: 1g | Sugar: 3g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
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Filed Under: American Recipes, Featured, How-To (DIY stuff), Recipe, Southern, Wild Game

Avatar for Hank Shaw

Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

Reader Interactions

Comments

  1. Avatar for John NawrockiJohn Nawrocki says

    August 25, 2021 at 4:08 am

    I spent 1950-1960 summers in Decatur Alabama. I ate at Bob Gibson’s frequently. Friends who worked there told the way to make the white sauce was to mix 50% mayo, 50% apple cider vinegar and black pepper and that’s all.

    Reply
  2. Avatar for Christel DonahueChristel Donahue says

    June 28, 2021 at 7:37 am

    Thank you! This was a HIT!

    Reply
  3. Avatar for DrewDrew says

    June 26, 2021 at 6:46 pm

    Hamburgers …
    OMG!

    Reply
  4. Avatar for joe downeyjoe downey says

    June 23, 2021 at 10:44 am

    cant wait to try it always interesting stuff, even if not ‘my thing’ thanks joe

    Reply
  5. Avatar for Mary Alyce KronzerMary Alyce Kronzer says

    June 22, 2021 at 7:36 am

    Okay – this was an outstanding new condiment. I used it on grilled chicken legs last night and it was a big hit! This will become a staple in my kitchen. Thanks for the great recipe.

    Reply
  6. Avatar for JulibelleJulibelle says

    June 21, 2021 at 10:45 pm

    Essentially the same dressing my mother (a native of the District of Columbia) used for coleslaw which was always served with fried chicken. Delicious thing!

    Reply
  7. Avatar for Al WaschkaAl Waschka says

    June 21, 2021 at 9:17 pm

    Your Alabama White Sauce post pushed me over the edge. I am not a fan of SC mustard sauces and had held off on the White. Huge mistake- Huge. Did a half chicken with Holy Voodoo seasoning and white sauce and it was so good I did it again.

    I also owe my Andouille and Boudin addiction to you. I can’t believe the fifference between my Andouille and the flavored got dogs that pass for Andouille in FL grocery stores.

    Reply
  8. Avatar for KerryKerry says

    June 21, 2021 at 12:41 pm

    My mother used to use this concoction, absent the cayenne and lemon juice and perhaps a little easier on the Worcestershire to dress freely shredded cabbage—- bright and refreshing! Thanks for reminding me!

    Reply
  9. Avatar for Nathan ParsonsNathan Parsons says

    June 21, 2021 at 10:50 am

    Although Alabama white is not quite traditional, I must respectfully disagree and say that the Kentucky black mutton is the most offbeat BBQ around. Worcestershire heavy sauce mostly used as a dip with that unmistakable twangy mutton. Acquired taste for sure but if done well, pretty damn tasty. I’ve never put AL white on trout. I’ll be doing that for sure for my next trout fry! Cheers!!

    Reply
    • Avatar for Hank ShawHank Shaw says

      June 30, 2021 at 10:56 am

      Nathan: Fair argument, there. I also have a recipe for that in my book “Buck, Buck, Moose.”

      Reply
  10. Avatar for Emily TisdaleEmily Tisdale says

    June 21, 2021 at 7:40 am

    Now come on down here for a book signing…I’ll be in line!!! Been making this sauce for years and we all love it!

    Reply
  11. Avatar for PeterPeter says

    June 21, 2021 at 7:08 am

    I’ve been thinking about using something like this as a dressing for a coleslaw, especially one to put on a fried chicken sandwich.

    Reply
  12. Avatar for Bill PudimBill Pudim says

    June 21, 2021 at 5:48 am

    I really appreciate the time that you take to share your insights and knowledge with us who think we can’t learn anything. Keep doing the good work! Thank you.

    Reply
  13. Avatar for NickNick says

    June 21, 2021 at 5:22 am

    Discovered white sauce when my dad retired just outside huntsville. Now white sauce always has a place at my bbq table. I marinade all my whole chickens in it before they go in the smoker(like gibsons does). Between Guntersville and Wheeler you also going to find this at any little road side BBQ shack served with pulled pork. My favorite thing to put it on personally.

    Reply
  14. Avatar for Rosalie MagistroRosalie Magistro says

    June 21, 2021 at 5:15 am

    I had a rare steak leftover, I sliced it real thin,put it on a roll with a bunch of the white sauce, nothing like a cold steak sandwich for lunch.

    Reply
  15. Avatar for Michael TuohyMichael Tuohy says

    June 21, 2021 at 5:15 am

    Thanks for sharing. I use Duke’s Mayo for mine. The go to in this neck of the woods ?

    Reply

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Hi, my name is Hank Shaw. I am a James Beard Award-winning author and chef and I focus my energies on wild foods: Foraging, fishing, hunting. I write cookbooks as well as this website, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild game, fish, or edible wild plants and mushrooms, you’ll find it here. Hope you enjoy the site!

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