This Simple BBQ Sauce Is a Southern Tradition
Tangy, creamy, peppery—and totally delicious—Alabama white barbecue sauce is a must-have at your next cookout.
In the not-too-distant past, white barbecue sauce was something you’d only encounter in the Heart of Dixie’s best BBQ joints and at the homes of local grill masters. But thanks in part to Alabama transplants and visitors who’ve made the pilgrimage to the Yellowhammer State, barbecue lovers across the country are discovering the benefits of this mayonnaise-based sauce. Slightly tangy, peppery and delightfully creamy, it’s an unbeatable alternative to tomato-based sauces. If you’re big on grilling, this is one sauce you can’t afford to pass up.
What Is Alabama White BBQ Sauce?
The barbecue staple was invented by Bob Gibson of the legendary Big Bob Gibson BBQ in Decatur, Alabama. He purportedly created it back in 1925. An instant hit, the unique sauce remains popular throughout northern Alabama where it’s a favorite on smoked or grilled chicken. White barbecue sauce is easy to make, and it does a wonderful job enhancing the flavors of the meat.
How to Make Alabama White BBQ Sauce
This recipe comes to us from Georgia reader Sabrina Everett, who learned about the special sauce from Alabama relatives. “Every time I make the sauce, it brings back memories of those summers in Tuscaloosa,” she says.
- 2 cups mayonnaise
- 1 cup cider vinegar
- 2 tablespoons pepper
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
Step 1: Whisk and Wait
Combine all the ingredients in a large bowl and whisk well. Cover and refrigerate overnight.
Step 2: Grill and Brush
Grill or smoke your meat of choice (chicken is a favorite but the sauce is delish on basically everything). During the last few minutes of cooking, brush your white sauce over the meat. Remove the meat from the grill or barbecue and serve, using the remaining sauce as a dip.
Test Kitchen tip: It’s important to wait until your meat is almost finished cooking before brushing on the white sauce. If applied too early, the heat can cause the sauce to separate.
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