- 2 cups mayonnaise
- 1 cup cider vinegar
- 2 tablespoons pepper
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- In a small bowl, whisk all ingredients. Refrigerate for at least 8 hours. Brush sauce over meats during the last few minutes of grilling. Serve remaining sauce on the side for dipping. Yield: 3 cups.
Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.
Reviews for Alabama White BBQ Sauce
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"I used this for pulled pork BBQ. It was very creamy and a good change from the red and mustard sauces that are common in my part of the country."
"In our area we are used to the traditional red bbq sauce, so thought I would give this kind a try for something different! Next time I probably won't use as much vinegar as called for in the recipe, just different than what we are used to! :)"
"I made this to have with cold, cooked turkey. I halved the recipe, and there is still lots left to enjoy. I did add a touch of horseradish as Bob Gibson's recipe dictated, but otherwise stuck to your recipe. Thanks, Sabrina!"