Alabama White BBQ Sauce

May 6, 2023

Alabama White BBQ Sauce - kvalifood.com

Alabama white BBQ sauce comes from Big Bob Gibson’s Bar-B-Q in Decatur, Alabama, where it has been served since the 1920s. Unlike the usual red, tomato-based sauces, this one builds on mayonnaise and apple cider vinegar. It is tangy, creamy, and peppery. Traditionally, whole smoked chickens are dunked into it right off the pit, but it also works as a dip, a coleslaw dressing, or a condiment for ribs and turkey.

Ingredients

Makes ca. 350 ml

220 g mayonnaise
60 ml apple cider vinegar
15 ml fresh lemon juice
15 g prepared horseradish
15 g spicy brown mustard (or 1 tsp mustard powder)
1/2 tsp garlic powder
1/2 tsp coarsely ground black pepper
1/4 tsp cayenne pepper
1/2 tsp fine salt

Optional

1 tbsp brown sugar
1/2 tsp Worcestershire sauce

Directions

Whisk the mayonnaise, vinegar, lemon juice, horseradish, and mustard together in a bowl until smooth and well combined.

Add the garlic powder, black pepper, cayenne, and salt. Whisk until everything is evenly distributed. If using brown sugar or Worcestershire sauce, stir them in now.

Transfer to a jar with a tight-fitting lid and refrigerate for at least 2 hours, or preferably overnight, so the flavors can come together.

Taste and adjust the salt, cayenne, or vinegar before serving.

Notes

The sauce keeps in the refrigerator for up to 2 weeks.
For the traditional serving method, smoke chicken pieces at around 160 C (325 F) and coat them generously with sauce in the last few minutes of cooking, or dunk the finished chicken directly into the sauce.
For more heat, increase the cayenne or add a splash of hot sauce.
For a thinner, tangier sauce closer to the original restaurant style, increase the vinegar to 80 ml (1/3 cup) and the lemon juice to 30 ml (2 tbsp).