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Alabama-Style White Barbecue Sauce

This Alabama white sauce is incredibly easy to make. It was invented in 1925 by Robert 'Big Bob' Gibson at Big Bob Gibson's Bar-B-Q restaurant, in Decatur. Don't let this mixture's appearance stop you from trying what is a devastatingly delicious marinade, basting sauce, and serving sauce.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 3277.7 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Measuring Cups and Spoons
  • 1 Airtight Container For storage

Ingredients
  

Main

  • 2 cups mayonnaise
  • ½ cup apple cider vinegar
  • ¼ cup prepared extra-hot horseradish
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons prepared yellow mustard
  • 1 ½ teaspoons freshly ground black pepper
  • 1 teaspoon kosher salt
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Combine mayonnaise, vinegar, horseradish, lemon juice, mustard, black pepper, salt, cayenne pepper, and garlic powder together in a bowl. Dotdash Meredith Food Studios
  • Whisk together thoroughly until creamy and smooth. Dotdash Meredith Food Studios
  • Cover and refrigerate until ready to use. Dotdash Meredith Food Studios
  • Enjoy! DOTDASH MEREDITH FOOD STUDIOS 

Notes

This Alabama white sauce is a versatile condiment. For optimal flavor development, prepare it at least 2 hours, or ideally a day, in advance to allow the flavors to meld. When selecting mayonnaise, a high-quality, full-fat variety will yield the best creamy texture and rich base. Adjust the horseradish and cayenne pepper to your desired level of heat. For an extra layer of complexity, consider adding a pinch of smoked paprika or a dash of Worcestershire sauce, though traditionalists may prefer the classic profile. Always taste and adjust seasoning before serving. This sauce is excellent on grilled chicken, pork, or even as a dressing for coleslaw.