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Alabama White Sauce

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sauces & condiments•bbq sauce•american•contains eggs, gluten-free
1 hour 10 minutes•about 2.5 cups•

Ingredients

  • 2 cups mayonnaise
  • 1/2 cup apple cider vinegar
  • 2 tbsp lemon juice – fresh
  • 2 tbsp prepared horseradish – not creamy
  • 1 tbsp sugar (13g)
  • 1 tsp kosher salt
  • 2 tsp ground black pepper
  • 1/2 tsp cayenne pepper
Alabama White Sauce

Instructions

  1. 1.

    In a medium bowl, whisk the mayonnaise, apple cider vinegar, and lemon juice until smooth and pourable, 30–60 seconds.

  2. 2.

    Whisk in the prepared horseradish, sugar, kosher salt, black pepper, and cayenne pepper until evenly combined, 30–60 seconds.

  3. 3.

    Taste and adjust seasoning to balance tang, heat, and saltiness; the sauce should be bright, peppery, and lightly hot.

  4. 4.

    Transfer to a jar, cover, and refrigerate for at least 1 hour to meld flavors.

  5. 5.

    Stir before using. Serve as a mopping or dunking sauce for smoked or grilled chicken, or as a table sauce for barbecue.

  6. 6.

    Store refrigerated up to 1 week.

Alabama White Sauce is a tangy, peppery, mayonnaise-based barbecue sauce known for its creamy texture and bright bite. Apple cider vinegar and lemon juice bring lively acidity that cuts through rich smoked meats, while prepared horseradish and black pepper add heat and backbone. It pours easily, clings well to chicken, and doubles as a dipping or finishing sauce without feeling heavy.

Born in North Alabama, the sauce is most closely associated with pitmaster Big Bob Gibson of Decatur, who popularized it in the 1920s by dunking smoked chicken halves into big bowls of the white sauce. From there, it became a regional hallmark—especially for poultry—before spreading across the American barbecue landscape. Today it remains a distinctive Northern Alabama contribution to barbecue, prized for how it balances richness with sharp, peppery tang.