Alabama White BBQ Sauce (2024)

What is Alabama White BBQ Sauce made of?

Alabama white BBQ sauce is a mayonnaise-based sauce that is seasoned with tangy vinegar, mustard, horseradish, and various spices. It's ridiculously easy to make. You just whisk everything together in a bowl until smooth, then pour into a jar and refrigerate until you are ready to use it. It's so simple, but so, so good.

Alabama white bbq sauce is believed to have originated in North Alabama in 1925 in Decatur, Alabama by a man named Bob Gibson, who started a restaurant that is an institution today called Big Bob Gibson Bar-B-Q. Since then it has become a staple in BBQ restaurants all over the South.

What does Alabama White BBQ Sauce taste like?

The homemade white bbq sauce is white with a mayo base, but unlike the dressing you would use on classic coleslaw or broccoli salad, it is not sweet.

It has a more robust savory flavor thanks to the vinegar's tang and the black pepper and horseradish's mild heat.

Use the Alabama white barbecue sauce just like you would any other barbecue sauce - on smoked or grilled meats for basting or as a dipping sauce. We brush it on grilled meat or fish during the last few minutes of cooking on the grill and serve with extra sauce on the side.

What You'll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Mayo - If you are from the South, use Duke's. If that's not available, we recommend Hellman's or Best Foods mayonnaise (it's the same recipe and brand, just different packaging).
• White vinegar
• Spicy brown mustard
• Cream style horseradish
• Salt
• Freshly ground black pepper
• Garlic powder
• Paprika

Tips for Success

Here's how to make sure your Alabama white bbq sauce turns out perfect!

• Sub up to half of the mayo with Greek yogurt. This will give the sauce a little bit of tang and make it slightly healthier.
• Add a squeeze of lemon juice for a bright flavor.
• Make it your own by adding in your favorite BBQ spices. Cumin, chili powder, and smoked paprika are all great additions.
• Try using it as a dipping sauce for chicken wings or fries. It's also delicious on burgers, sandwiches, and salads.

Substitutions and Variations

• Add in some hot sauce for a bit of heat
• Try using apple cider vinegar or white wine vinegar in place of the white vinegar
• Use creole mustard instead of spicy brown mustard or dijon mustard for a little bit of extra flavor
• Add in a tablespoon or two of honey for a more sweet sauce
• Try using smoked paprika instead of regular paprika for a smoky flavor
• If you don't have garlic powder, you can use fresh garlic or leave it out altogether
• Add a bit of xanthan gum for a thicker sauce
• Add some cayenne pepper for a spicy sauce
• Add in some diced onion or chives for extra flavor and crunch

Can I Freeze This Recipe?

Unfortunately, this recipe does not freeze well. The mayonnaise will separate when thawed, and the sauce will be watery.

If you want to make a larger batch to have on hand, I recommend storing it in the fridge for up to a week.

How to Use Alabama White BBQ Sauce

This sauce makes a great versatile condiment! Here are some of my favorite ways to use it:

• Brush it on smoked chicken breasts or beef brisket while grilling for extra flavor.
• Use it as a dipping sauce for chicken wings or fries.
• Spread it on burgers or sandwiches in place of regular condiments.
• Stir it into coleslaw or potato salad for a flavorful twist.
• Drizzle it over salads for a dressing with a great tangy flavor.
• Serve it as a dipping sauce for grilled vegetables or fish.

How to grill bone-in chicken breasts

Heat the grill to medium-high heat.Turn on all the burners if using a gas grill, or get the briquettes going if using charcoal, and close the lid. When the grill is hot (between 400-450 degrees), make sure the grates are clean and brush them with a little oil, then create an area of indirect heat by pushing turning off the burners on side side of the grill or pushing the charcoal over.

While the grill is heating, season the chickenwith a little salt. This is also a good time to gather the tools you will need to grill the chicken, like tongs, a basting brush, anda clean tray for when the chicken is done.

Grill the chicken skin side down over indirect heat. Don't set the chicken directly over the flames (i.e., direct heat) because the fat from the skin will drip down and create flare-ups. Grill the bone-in chicken breasts for 10-15 minutes on the first side (7-10 minutes if cooking smaller cuts like chicken legs and thighs), then flip and grill for another 7-10 minutes over indirect heat.

Finish the chicken by grilling over direct heat on the other side of the grill directly over the flame or charcoal. Grill skin-side down, just until the skin is well browned and crisp, about 3-5 minutes, watching carefully for flare-ups, then flip and baste with Alabama white BBQ sauce during the last few minutes of cooking, until the breasts reach 165 degrees F. when tested with an instant read meat thermometer. Move the meat back over indirect heat if it needs more time to finish cooking.

Let the meat rest for 5-10 minutes before serving, then serve with extra white BBQ sauce on the side.