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Alabama white barbecue sauce served with grilled chicken
Tangy, mayonnaise-based white BBQ sauce with cracked black pepper

American Alabama white BBQ sauce

Author: Flavelo
Recipes Main Courses Sauces and Gravies
Forget red, tomato-based BBQ sauces! In Alabama, grilled chicken's best friend is this white, mayonnaise-based wonder. Invented by Big Bob Gibson in 1925, the secret is the balance of acidity and creaminess: horseradish and vinegar 'cut' through smoky, fatty meats, while mayonnaise softly coats them. It's brilliant not just as a dip, but also brushed onto meat (as a glaze) at the end of cooking.
🕒 Prep Time 10 mins
⌛ Total Time 40 mins
🍽️ Servings 6 servings
🔥 Calories 150 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Whisk: For stabilising the emulsion.
  • Mixing bowl: For convenient mixing.

Allergen Information

⚠️ Eggs (mayonnaise)
⚠️ Sulphites (horseradish, vinegar)
⚠️ Mustard (mayonnaise)

Instructions

1 ✓

In a bowl, whisk the mayonnaise with the vinegar and lemon juice until smooth.

Tip: It is important to add the liquid gradually to the mayonnaise so the cream can absorb the acid without splitting. [Maintaining emulsion stability.]
2 ✓

Add the dry spices: sugar, pepper, garlic powder, and the horseradish.

Tip: Coarsely ground pepper adds texture and visual appeal to the white sauce.
3 ✓

Taste and season with salt as needed. Cover and refrigerate for at least 30 minutes.

Tip: During resting, the flavours meld (diffusion), and the consistency of the sauce becomes creamier.
4 ✓

Serve with roast chicken or brush onto meat in the last 2 minutes of grilling.

Tip: Since it has a high fat content, it melts quickly over fire and bakes onto the meat, but be careful as it burns easily!

Recipe FAQ

The sauce is too runny. What should I do?
Add a little more mayonnaise. Remember, it will thicken as it cools.
How long does it keep?
In the fridge, in an airtight container, it is good for up to 1 week.

Ingredients

  • 200 g Mayonnaise (good quality)
  • 50 ml White wine vinegar or cider vinegar
  • 30 ml Fresh lemon juice
  • 10 g Sugar
  • 1 tsp Ground black pepper (coarse)
  • 1 tsp Garlic powder
  • 20 g Grated horseradish (jarred or fresh)
  • 1 pinch Salt