Alabama White BBQ Sauce is a tangy, creamy sauce that’s a signature condiment of Northern Alabama barbecue. Unlike the more common tomato-based barbecue sauces, this unique version features a mayonnaise base, which gives it a rich, smooth texture. The sauce is tangy from vinegar, with a bit of heat from horseradish and black pepper, making it the perfect complement to smoked chicken, pork, or even grilled vegetables. It’s versatile enough to use as a dipping sauce, marinade, or salad dressing. Alabama White BBQ Sauce adds a zesty kick to any dish and is a must-try for barbecue enthusiasts looking for something a little different.
Ingredients:
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tablespoon prepared horseradish
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon sugar (optional, for a touch of sweetness)
Instructions:
- Combine the ingredients: In a medium mixing bowl, whisk together the mayonnaise, apple cider vinegar, horseradish, Dijon mustard, lemon juice, garlic powder, onion powder, black pepper, salt, and cayenne pepper (if using). If you prefer a slightly sweeter sauce, add the sugar and whisk until fully combined.
- Adjust seasoning: Taste the sauce and adjust the seasoning to your liking. You can add more vinegar for extra tang, more horseradish for heat, or more sugar for sweetness.
- Chill the sauce: Transfer the sauce to a jar or airtight container and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve: Serve the Alabama White BBQ Sauce chilled or at room temperature. It’s perfect for drizzling over smoked or grilled chicken, pork, or as a dip for veggies and fries.
Alabama White BBQ Sauce is a distinctive and flavorful addition to your barbecue repertoire. Its tangy, creamy profile is a refreshing change from traditional sauces and adds a deliciously bold flavor to any dish it’s paired with.
