Alabama White Sauce

I'm claiming this sauce as my favorite BBQ derivative. Although BBQ sauce technically is named after the actual cooking technique, it’s usually about the sauce accompaniment too. Alabama white sauce is essentially white BBQ sauce in a creamy, peppery, zingy sweet form. The recipe was created in Northern Alabama in the mid-1920s. Bob Gibson is known to many for marketing this sauce through his Alabama restaurant, Big Bob Gibson’s Bar-B-Q. Traditionally used over smoked chicken, this sauce can really do any meat justice. There are many variations on this sauce of course, but I’ve combined what seemed to be the best group of ingredients to go along with that beef brisket or roast chicken you’ve been hankering for.

What is white BBQ sauce?
If you’re a mayonnaise aficionado, you’re going to love the heck out of this. Along with mayo as the base, you’ll add apple cider vinegar or white wine vinegar, lemon juice, sugar for a sweet balance, and lots of fresh cracked pepper. You almost want to bite into a tiny bit of peppercorn. And then there’s the bonus of Worcestershire. It’s a combination of random ingredients that scream umami.

Additions to the sauce:
—If you want to play up the heat, then add a pinch of cayenne.
—If you love lots of garlic, add 1/2 teaspoon garlic powder or 1 grated clove.
—Horseradish is a common addition. The pungent kick from horseradish mellows out with a creamy mayonnaise base, so use it if you're looking for that bite.
—If you want a deeper molasses sweetness, then substitute brown sugar for the granulated.
—If you don’t like Dijon mustard, then yellow or spicy could work here too.

How to use:
The greatest thing about this style of BBQ sauce is that you dump and stir everything into a bowl. There’s no sautéing onions, melting sugar, and reducing liquids. Although we do love our Kansas City-style BBQ sauce, there is a time and place for it. Once you’ve made your sauce, pour over a pulled chicken sandwich, lather your low and slow-smoked brisket, and save some for the side!

Storage:
Make the sauce up to 1 week in advance and store it in an airtight container in the refrigerator. It might not last that long because you’ll want to put it on everything!

Make this recipe? Let us know in the comments.