White Barbecue Sauce. An Alabama Favourite
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White Barbecue Sauce. An Alabama favourite! More of a condiment than a BBQ sauce this tangy, creamy sauce compliments both smoked & grilled chicken & pork.
Originally published July 2015.
If you've visited as many barbecue joints in the southern U.S. as I have in my road trip travels over the years, you are bound to have come across a version of this white barbecue sauce.
I'm told it is very popular in Alabama and I have encountered it there many times before, but I've also seen it served as far north as Memphis, south along the Gulf Coast and as far east as Florida, Georgia and South Carolina.
I have heard it used as a chicken marinade in a couple of instances. Although usually it is not used during the cooking process but is served more as a condiment.
White Barbecue Sauce for smoked anything!
This recipe is particularly good on smoked chicken and ribs. Smoked or dry rubbed chicken is where I mostly use it.
The sharp, vinegar based flavour really does cut through the smoky richness of tender ribs too. It complements their flavour very well.
It is a very quick and simple sauce to throw together. But if you leave it in the fridge for a day or so the garlic and other flavours meld nicely.
It will last a week or more in the fridge if you have any leftover. However, I tend to make it in small batches anyway.
This recipe makes only about a cup or so, which is quite small compared to many of the recipes you can find online. Feel free to make a double or triple batch if you are serving a large crowd at your BBQ.
These smoked wings pictured above also use a generous sprinkle of my Smokin' Summer Spice Dry Rub. Then, they're slow smoked with hickory or mesquite wood chips for about 2 hours at 250 degrees F..
They go particularly well with this white barbecue sauce when served as a dip. It's sure to be a big hit at any summer BBQ!
Slow smoking! On a gas grill?
For details on how to slow smoke chicken and other meats, even if using a gas grill and not a smoker, check out the instructions included with this recipe for Smoked Pork Loin.
Now what to serve on the side?
We have plenty of side dish inspiration to explore. Everything from baked beans & corn bread to deliciously different potato and pasta salads. Be sure to check out our collection of 35 Best BBQ Side Dishes.
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White Barbecue Sauce
Alabama White Barbecue Sauce - more of a condiment than a BBQ sauce, to serve with smoked or grilled chicken and ribs. The flavour complements both these meats very well.
Ingredients
- ½ cup plain mayonnaise
- 1 tablespoon water
- 1 tablespoon lemon juice
- 2 tablespoon apple cider vinegar
- ¼ teaspoon salt
- ½ teaspoon coarse black pepper
- 1 teaspoon Dijon Mustard
- 1 teaspoon honey
- 1 clove garlic, very finely minced
- A few dashes of hot sauce or sriracha sauce to taste
Instructions
- Simple whisk all of the ingredients together until smooth.
- If you like the sauce a little thicker, just add another tablespoon or two of mayonnaise or thin it with a little more water if you find it's too thick for your taste. I've seen it from a very watery consistency to as thick as ranch dressing.
- Let sit in the fridge for several hours or overnight to let the flavours develop.
- Best made the day before.
Notes
This does make a relatively small batch of sauce to serve about 4 people or so. Double or triple the recipe as needed if serving larger groups.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Nutrition Information
Yield
4Serving Size
1 gramsAmount Per Serving Calories 200Total Fat 21gSaturated Fat 3gUnsaturated Fat 0gCholesterol 11mgSodium 338mgCarbohydrates 2gSugar 2g
This sounds really good. Can't wait to try it! But I find in most recipes using mayo the brand is important. What brand do you recommend for this recipe?
Good old Hellmans
Homemade!!! It's the only thing that taste good! And so easy to do...
Mmmmmmm!!!
I used only I tbsp of Apple cider vinegar and added 2 or 3 tbsp more of Hellmans. It's so good and I haven't even let it mingle yet. I shall put it on everything 🙂
I'm from north Alabama and my family's recipe is just sugar, lemon, vinegar, mayo, and plenty of black pepper. I can't have a smoked chicken without it.
Though it may be a good recipe, I grew up down here and have eaten bar-b-que from one end of the south to the other. I don't know who you are trying to fool but you'd be asked to leave most bar-b-ques I have ever attended just fro trying to pull this out as a sauce. Dip your wings in it maybe; but on actual barbeque keep it. We have enough troubles down here without somebody trying to hang this around our necks.
I have no idea what prompted such negativity. Is there a real point in this? The recipe is very clear in the way it is to be used.
Wow is right. You share so many wonderful recipes with us and we love you! What a terrible and unnecessary comment. If something does not appeal to you, move on!
Can you make it and keep it or does it have to be made to be used within a certain time frame? How long can you leave in container?!
Wow, rude and ignorant comments. It originated in north Alabama! Bob Gleason developed it in 1925 for his restaurant in Decatur. Just because you haven’t heard of it for some reason doesn’t mean it’s not authentic.
I’ve eaten bbq all over the southern states too! My southern friends love this sauce and want it all the time. Not everyone loves tomato based sauces, many like mustard base or the thin vinegar base. It’s a personal preference. This sauce is a hit every time!
Good grief!! Here I am enjoying the comments and I'm honestly shocked to find someone so rude!! I was born in Birmingham and I've lived in Alabama my entire life and I would never dream of speaking to someone the way you've spoken to, Barry! I know you'll probably never see my comment but "shame on you"!! Barry, I don't even really like the Alabama White Sauce haha but when I saw it featured in your email today I was still interested to see how you built yours. I'm honestly very sorry for this person being so rude to you. Please accept my apologies for her behavior. Unacceptable.
Lol 🤣
This really looks good so I made it tonight and i wow its good. Yum yum.
I just made this and it's fantastic.Thanks for the recipe
Wow! This Looks Delicious, But I Am A Veggie & Fish Lady, I Am Going To Try This A White Fish! PLus, Wow This Is A Recipe Someone Shared Not The "HATFIELD & MCCOY " Revival! Get A Grip!
Tried this tonight. I did a few things differently, because it's what I had on hand. I made my own Dijon mustard, which had a little bit of vinegar in it, and I didn't have any garlic cloves so I used garlic powder. The result was SO MUCH vinegar. Not sure if it's because of my substitutions or if that's how it's supposed to taste. Both my husband and I enjoyed it, but I think next time I will at least half the vinegar and up the garlic (or use fresh garlic!)
Are you sure you added the proper amount? That's a not a lot of vinegar...although it is a sauce that should have a sharp side.
I added the correct amount of vinegar, but I think I used red wine vinegar (what I had on hand, ha!) so maybe apple cider vinegar has a softer taste? Could that have been it?
My daughter loves barbecue sauce and she has recently developed a tomato allergie. She could not longer eat what she loved but after trying your Alabama white barbecue sauce everything is back to the "new" normal. Thank you
Holly, Amen Sister! I too am not supposed to eat anything Tomato but Fresh, if at all. Thank You Barry for this White recipe! I have copied it so we can make it for the next weekend! I am coming back to visit you here Soon! Do you have a Sauce Book Available? Sincerely, Cari in Oklahoma!
I have eaten at Big Bob Gibson's in Decatur Alabama and this is a perfect match for his white sauce!!!!!!! THANKS
Is this something you rub on a chicken, as im nit sure when fryiing. Or do i just put in bowl to dip it in as yoiu eat it?
As a condiment/sauce/dip.
I can't wait to try the white sauce and other recipes listed here!! My parents were from Birmingham and they always made a vinegar based bbq sauce with I think a can of tomato soup. The sauce here in KC is different from the south.
Made this sauce and wow it was great I think I will drink it...lol
What can I use to replace hot sauce or sriracha sauce ...there isn't one around in my local stores
Surely, there must be some sort of hot sauce available.
How long does this keep? Like if you put it into a Squeeze bottle.
Up to a week, I'd say, at least a few days.