In Alabama, if you ask for sauce, you’ll get the tangy, mayo-based “white sauce” that originated from Big Bob Gibson’s BBQ Restaurant in Decatur, Alabama. This Alabama White BBQ Sauce recipe is a variation of World Champion pitmaster Chris Lilly, who is married to Big Bob Gibson’s great-great-granddaughter.
The Alabama white BBQ sauce is a winner on chicken as a marinade, baste and dipping sauce, and also pairs well with pulled pork. It can even be used as a base for coleslaw.
Tangy Alabama White Sauce
- Total Time: 10 minutes
Ingredients
- 2 cups mayo (Southerners prefer Duke’s)
- 1 cup distilled white vinegar
- 1/3 cup apple juice
- 2 tsp prepared horseradish
- 1 tbsp fresh ground pepper
- Juice AND zest of one lemon
- 1 tsp sea salt
- ½ tsp cayenne
- 1 tsp sugar
- Dash (or more) hot sauce
- Dash smoked paprika
Instructions
Combine all ingredients and store in a mason jar. Can be used for marinating, basting, and served tableside for dipping.
Notes
Pairing note: Chicken plus white BBQ sauce plus smoked Brussels sprout slaw is a winning combination. Sauce can also be used as a base for a “White chicken Pizza.”
- Prep Time: 10 mins
Nutrition
- Serving Size: 4 (plus dipping)
Once you’ve devoured Rick’s Alabama white BBQ sauce…
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