Creamy & Tangy Alabama White Barbecue Sauce
Alabama White Barbecue Sauce is a regional specialty that has received national acclaim for good reason! Uniquely sweet yet tangy, this sauce takes just 5 minutes to make and tastes great on everything from juicy grilled chicken and pulled pork to crispy French fries. Let me show you how to make it for yourself at home. One bite and you’ll be serving it with every meal!
A Quick Look At The Recipe
- Recipe Name: Alabama White Barbecue Sauce
- Ready In: 5 minutes
- Serves: 4
- Main Ingredients: mayonnaise, salt, black pepper, white vinegar, lemon juice, white sugar
- Why You'll Love It: Uniquely sweet yet tangy, serve this homemade recipe for nationally-acclaimed Alabama white barbecue sauce with main meat dishes and sides.
The Sweet & Tangy Sauce You’ll Put on Everything
Today, I’m bringing you a real rarity. In fact, it is pretty much unheard of outside of North Alabama. Even my husband (who is from a town in Georgia only four hours away) had never heard of it. A lot of folks in South Alabama have never heard of it.
I’m talking about Alabama white BBQ sauce. This is truly a regional thing, but also… a regional requirement. You’ll find white BBQ sauce on every menu, table, and piece of meat at every BBQ joint in North Alabama. Locals eat it with everything, from French fries and juicy smash burgers to chicken and tender BBQ ribs. My husband loves to smother his chicken with this stuff, and personally, I like to use so much that my food is always swimming in it!
This homemade white BBQ sauce has a uniquely sweet yet tangy flavor, thanks to the combination of mayonnaise, lemon juice, white vinegar, and sugar. Let me tell you, it truly is the perfect compliment to just about everything.
Reader Rating
“I’m an Alabama girl through and through, and I’ve got news for you. THIS IS FANTASTIC. No need for additional ingredients. It’s as good as any white BBQ sauce I’ve ever had. THANK YOU!!!” – Jenna
Recipe Ingredients
- Mayonnaise
- Black pepper
- Salt
- Lemon juice
- White vinegar (apple cider vinegar can be used as a substitute, or a mix!)
- Sugar (you can also use brown sugar, or a mix of both)
Mix It Up: Your Sauce, Your Rules!
- Horseradish: For a classic twist, add a couple of teaspoons of prepared horseradish.
- Mustard: Add 2 teaspoons of yellow, dijon, spicy brown, or Creole mustard for a tangy kick.
- Seasoning: For an extra pop of flavor, add 1/2 teaspoon of Cajun or Old Bay seasoning.
- Lighter Version: Replace half the mayo with sour cream or Greek yogurt to make a lighter sauce without changing the taste.
- Make it Spicy: For some heat, use hot horseradish, 1/2 teaspoon of hot sauce, and 1/4 teaspoon of cayenne pepper.
How to Make Alabama White Barbecue Sauce
To start, add your mayonnaise to a mason jar or small bowl. Then add the salt and pepper.
Next, add the sugar, vinegar, and lemon juice.
Mix all ingredients together with a whisk. Or if you’re using a mason jar with a lid, you can just give it a really good shake!
That’s all there is to it – you have just made Alabama white barbecue sauce!
Before you go wow your friends, get a French fry or a piece of chicken and give it a good dunking so you can be the first to taste it. YUM!
I could just live on this y’all, honest!
Storage
Pop the sauce in a mason jar or an airtight container and store it in the fridge for up to 4 days. But we all know it’s not gonna last that long! Luckily, it only takes 5 minutes to whip up another batch (or you can always simply double the recipe).
Alabama White Barbecue Sauce FAQs
Alabama white BBQ sauce is creamy and tangy with a good peppery kick. I make mine with a mayonnaise-and-vinegar base, so it starts off rich and cool. Then you get this sharp, zesty punch from the lemon juice and black pepper that just keeps you coming back for more. It’s truly one-of-a-kind!
Alabama white BBQ sauce originated in Decatur, Alabama. We have Robert “Big Bob” Gibson, founder of Big Bob Gibson’s Bar-B-Q, to thank for creating this unique sauce way back in 1925!
Alabama white sauce tastes fantastic with any grilled or barbecued meat, like this North Alabama-style pulled chicken, pan-seared pork chops, roasted beef brisket, crockpot beef ribs, and air fryer chicken wings. You can baste it on the meat two or three times towards the end of cooking, or simply pour it over the top when serving.
It also tastes great as a dipping sauce with fries and veggies, like my baked zucchini fries, parmesan oven fries, and roasted sweet potato wedges. Another option is to use it as a salad dressing. It tastes absolutely amazing with potato salad, coleslaw, and roasted vegetables!
From my kitchen to yours, I hope you enjoyed this recipe. Let me know by leaving a comment and a star rating!
Ingredients
- 2 cups mayonnaise
- 1 ½ tablespoons salt
- 2 tablespoons black pepper
- 6 tablespoons white vinegar
- 6 tablespoons lemon juice
- 4 tablespoons white sugar
Instructions
- Mix all ingredients together and stir well.2 cups mayonnaise, 1 ½ tablespoons salt, 2 tablespoons black pepper, 6 tablespoons white vinegar, 6 tablespoons lemon juice, 4 tablespoons white sugar
Notes
- If you don’t have white vinegar, apple cider vinegar can be used as a substitute, or a mix of them together.
- You can also swap white sugar for brown sugar, or use a combination of the two!
Nutrition
Hey Christy,
I was reading these reviews to my husband, and he said, the original Greenbrier BBQ moved to the location at I-565, which is what we all call the new Greenbrier. The old Greenbrier reopened under a different owner at the original location. When you go to the one on I-565, you will notice the portrait of the original Greenbrier owner is hanging up behind the check out counter. I just realized that what he said is true. I always saw that lady some 50 years ago when I went with my parents to eat at the original Greenbrier (the one we all call The Old Greenbrier). Why haven’t I figured this one out, when I saw the picture on the wall. The Lady from 50 years ago!!
I’m from Virginia, and like some of the other folks here, this is pretty much my go-to slaw dressing. I don’t put as much pepper in my version. Now I have to go grill some chicken to use it as a barbecue sauce.
Christy your post today was a God send-Thank you!! You are not only our best bud cook to experience recepies with but a good friend we can gain inspiration from- Again thank you so much!! Can’t wait to try your white bbq sauce-I’ve heard of it but never tried it sounds perfect!! As for your butter (without the cow), reminds me of when my oldest son won his blue ribbon @ the county fair for the best churned butter (in a mason jar)-I’ve always loved that one!! lol It’s 22 yrs. old now (he’s 33 now) but is a fond memorie of mine. You always manage to wake up this old heart & wake up my southern roots as well!! Even though I don’t know you personaly, you are what we want friends to be!! Thanks!!
When my parents lived in northern Alabama, their neighbor used to BBQ chicken for a lot of the neighbors. After the chicken pieces were done, he would drop the chicken in the white sauce and let it sit for short time ( maybe 10 min). It is soooooooooo good !!! He used Miracle whip, black pepper and white vinegar. I have also ordered Bob Gibson’s white sauce and had it sent to me. Will definitely try this recipe. Looks great !
I have to admit that I’ve never heard of white bbq sauce; tangy, mayonnaise…yum! I wanna pour it all over everything, especially my french fries.
You probably shouldn’t have mentioned the french fry thing;)
When I was a kid we tried white BBQ at a fire house cook out.. I remember that some 40 years later. This is the first recipe I have found. Thank you
I HAVE HAD THIS IN DECATUR ALABAMA ONLY AT A BBQ PLACE THAT IS WELL KNOWN IN N. ALABAMA. THE BEST SAUCE I EVER HAD, I AM EXCITED ABOUT TRYING YOUR RECIPE.
NAN KERLIN
STOCKBRIDGE GEORGIA