SaveThis Alabama white sauce recipe makes a tangy, peppery white barbecue sauce from mayonnaise and apple cider vinegar, sharpened with prepared horseradish, Dijon mustard, lemon and plenty of black pepper. It takes about five minutes to stir together, then an hour in the fridge so the flavors blend. Serve it with grilled or smoked chicken, as a dip, or as a creamy dressing for slaw. Below you’ll find what each ingredient does, how to use it as a baste safely, and how to make it spicier or sweeter.
What Is Alabama White Sauce?
Alabama white sauce, also called white BBQ sauce, is a barbecue sauce with a mayonnaise base instead of tomato. Cider vinegar thins it and makes it tangy, horseradish and mustard add bite, and black pepper gives it a noticeable kick. It’s thinner than a dip and pourable, so it coats chicken well. The flavor is creamy, sharp and peppery rather than sweet and smoky.
White BBQ sauce vs. red BBQ sauce
| Alabama white sauce | Tomato-based BBQ sauce | |
|---|---|---|
| Base | Mayonnaise + cider vinegar | Ketchup or tomato |
| Flavor | Tangy, peppery, creamy | Sweet, smoky, tangy |
| Cooked? | No, stirred cold | Usually simmered |
| Best with | Chicken, turkey, slaw | Ribs, pulled pork, chicken |
For a sweet, smoky red sauce, make our honey BBQ sauce.
Ingredients You’ll Need
- Mayonnaise (1 cup): the creamy base. Use regular mayonnaise rather than a sweet sandwich spread.
- Apple cider vinegar (1/4 cup): thins the sauce and makes it tangy. The recipes consulted use roughly 3 to 4 tablespoons per cup of mayo.
- Prepared horseradish (1 tablespoon): a sharp bite. Strength varies by jar, so taste and add more if you like. (For a thick horseradish sauce to serve with beef, see our creamy horseradish sauce.)
- Dijon mustard (2 teaspoons): extra tang and depth.
- Lemon juice (1 teaspoon): brightness.
- Sugar (1 teaspoon): a touch of balance for the vinegar. Honey works too.
- Black pepper (1 teaspoon), garlic powder (1/2 teaspoon) and salt (1/2 teaspoon): the seasoning. Coarsely ground pepper gives the most kick.
- Cayenne pepper (1/4 teaspoon, optional): extra heat.
How to Make Alabama White Sauce
- Whisk. In a medium bowl, whisk the mayonnaise, cider vinegar, horseradish, Dijon mustard, lemon juice, sugar, black pepper, garlic powder, salt and cayenne (if using) until smooth.
- Taste. Add more horseradish, pepper or salt to taste.
- Chill. Cover and refrigerate for about 1 hour so the flavors blend.
- Divide and use. Stir, then pour off the portion you plan to serve at the table into a separate container before you use any for basting (see below).
How to Baste With It Safely
Alabama white sauce is often brushed on chicken near the end of grilling or smoking, then served on the side. Mayonnaise-based sauce that has touched raw or partly cooked meat should not go back on the table.
- Set some aside first. Before basting, put the sauce you’ll serve in its own container and keep it in the fridge. University of Illinois Extension advises adding sauce that hasn’t touched raw meat to a separate container if you want to serve it.
- Use a separate brush and bowl for basting, and discard what’s left after basting.
- Cook chicken to 165°F, the CDC’s safe minimum for poultry, and check with a food thermometer.
- Keep raw meat separate from other foods, as the CDC advises.
You can also skip basting and simply spoon the cold sauce over cooked, sliced chicken.
Frequently Asked Questions
What is Alabama white sauce made of?
Mayonnaise and cider vinegar, seasoned with horseradish, mustard, lemon, black pepper and a little sugar or honey. Recipes vary in the add-ins.
What does Alabama white sauce taste like?
Creamy, tangy and peppery, with a sharp bite from the horseradish and vinegar. It isn’t sweet like most red barbecue sauces.
What do you eat Alabama white sauce with?
Grilled or smoked chicken and turkey are the classic choices. It’s also good on coleslaw, grilled vegetables and chicken sandwiches.
Can I make it without horseradish?
Yes, though it will taste milder. Add a little extra mustard and black pepper for bite.
How should I store Alabama white sauce?
Keep it covered in the refrigerator at 40°F or below, and don’t leave it at room temperature for more than 2 hours (1 hour above 90°F), as the CDC advises. Discard any sauce that has touched raw meat.
