This sauce doesn’t resemble what most folks recognize as BBQ sauce because it’s white.
Don’t discount it. And don’t disrespect it around North Alabama folks. They’re loyal to it. It packs a flavor punch that you need to experience. Use for a basting sauce as well as a dipping sauce. If you’re basting a long cooking meat like chicken, don’t start the basting process until the end of the cooking time. The richness of the sauce will cause it to burn with prolonged cooking times. For quick cooking proteins, like salmon, basting can start at the beginning of cooking.
A mayonnaise based sauce, the flavor is rounded out by the addition of lemon juice, apple cider vinegar and sugar with relatively heavy applications of salt and pepper. It’s got all the bases covered. Click here to see the recipe for Alabama White BBQ Grilled Chicken.
Alabama White BBQ Sauce
This is a family recipe shared by Joel, a friend of Syrup and Biscuits.
2 cups mayonnaise ( I prefer Duke’s)
1 1/2 tablespoon salt
2 tablespoons black pepper
1/3 cup apple cider vinegar
1/3 cup fresh squeezed lemon juice
4 tablespoons white sugar
Mix well in a large bowl. Place in the refrigerator at least overnight before using.
Alabama White BBQ Sauce
Ingredients
- 2 cups mayonnaise I prefer Duke’s
- 1 1/2 tablespoon salt
- 2 tablespoons black pepper
- 1/3 cup apple cider vinegar
- 1/3 cup fresh squeezed lemon juice
- 4 tablespoons white sugar
Instructions
- Mix well in a large bowl. Place in the refrigerator at least overnight before using.
Leesa Silvers says
I cant wait to try this! Been wanting the recipe for years and this looks like it! Love family recipes shared with love! Thanks Joel!…and, of course, Syrup and Biscuits!
Jackie Garvin says
Leesa,
I hope you enjoy it. This recipe is some kind of good. Please let me know what you think about it. I love hearing from you. 🙂
Cindy Nardo Gross says
Oh my Gosh!!! Jackie. this is the sauce I have used for years on my potato and macaroni salads. except , I add 2 tbs of yellow mustard also. It is so good. this recipe has been in my family for as long as I can remember.It was given to me by my Aunt Butch when I was first married in 1969. She has since passed on but I always think of her when I make these salads.
Jackie Garvin says
Cindy,
Yea for Aunt Butch! I think mustard would make a nice addition for a dressing for potatoes and macaroni. May your sweet memories of Aunt Butch stay with you forever. 🙂
Joel says
Thanks for posting the recipe Jackie. I really feel honored.
Cindy, you’re exactly right. We put this sauce on EVERYTHING from veggies to meats to pastas.
Jackie Garvin says
Thank you so much for sharing, Joel! I’m going to marinate some salmon with it next. We loved the chicken!
David Griggs, SC says
Used this on Chicken, Sunday…. wow!… makes you want to “slap ya’ mamma.” Everyone agreed there was too much pepper, but when I started to make it with pork ribs on Thursday, noone wanted me to reduce the amount of pepper…LOL. I don’t consider it spicy… I feel like its just immeasurably tasty with a wow kick…mmmmm. Everyone needs to experience this sauce. THANKS!!! for a great keeper recipe.
Jackie Garvin says
David,
Isn’t this a great sauce? I thought the amount of pepper was going to be too much. But it works PERFECTLY in this sauce. I’m going marinate salmon next. So glad you liked it! Thanks for letting me know. 🙂
David Griggs, SC says
Hi Jackie,
From my previous comment you KNOW I love this sauce.
Unfortunately my pork ribs baked in the oven with individual
foil packs did not live up to my expectations. Must be the
caramelization from the grill. From now on this is going to
be a grill only must have sauce for me.
Jackie Garvin says
David,
So sorry you didn’t have a good experience. Did the sauce break? If you were cooking the ribs on a lower temp, that may have cause it to separate. I’ve only used the sauce with grilled chicken. I’m going to be using it on pan seared salmon one day this week. I’ll certainly let you know how that turns out. 🙂
Tonya says
How long will this keep in fridge?
Jackie Garvin says
Tonya,
For as long as you would keep mayonnaise. The only thing in it that doesn’t have a long shelf life is the fresh squeezed lemon juice. But, there’s enough vinegar, salt and sugar to preserve it.
Melanie says
North Alabama girl here, yes ma’am, yes ma’am… been livin’ in TN for 25 years, but still have to go home and experience this sauce straight from the source. Soooo glad to have a recipe for it…could never get it to search correctly before. Didn’t know to add “Alabama” to the name! Ha! Thanks for the recipe!! Oh, and FYI ya”ll, it’s the PERFECT thing to have with hush puppies!!
Jackie Garvin says
Melanie,
Enjoy the recipe! Thank you so much for taking the time to read and comment!! 🙂
Mamabug says
Jackie I fell in love with white bbq sauce years ago and can’t get enough of it! I even like to dip my french fries in it! Thanks for sharing Joel’s recipe; I’m making a batch of it up in just a little while!!!!
Jackie Garvin says
Mamabug,
It’s surprising to me that this sauce isn’t more popular. Maybe it’s the color that turns people off. Or, perhaps people just can’t reconcile the idea of a white BBQ sauce. The flavor is outstanding!
Thank you for taking the time to read and comment! 🙂
Kathy says
Is there any way to can/bottle this to keep and give as gifts? I know you can purchase this on shelves in Alabama grocery stores; however, I wasn’t sure if you could perhaps do a hot water bath because of the mayonnaise.
Jackie Garvin says
Kathy,
Commercial canning and home canning are two different situations. I would recommend that you contact The National Center for Home Preservation at the University of GA (http://nchfp.uga.edu/) and pose that question to them. They’ve always been responsive when I’ve contacted them. 🙂
Kelli K says
sounds a lot like how we make our cole slaw dressing in MS & LA…maybe less vinegar, but it sure sounds the same to me. Would you consider the flavors about the same?
Jackie Garvin says
The flavors are certainly similar. I think the consistency of the sauce is thinner than coleslaw dressing. If you’ve never tried this on chicken, you’re in for a big surprise. 😉
Jeanne Simmons says
Just discovered your site tonight, searching for new recipes. Do you happen to have a recipe for coleslaw that is cooked? I had a friend whose mother was from Oklahoma and she used to make a coleslaw that was so terrific. She cooked her “sauce” and then poured it over cut-up cabbage and carrots. She would then put it in the fridge for a day or two and then serve it. I always ate enough for 3! Thanks in advance. Reading your stories and your answers to questions…well, it just makes me feel like I know you.
Jackie Garvin says
Hi Jeanne! I don’t have a recipe for coleslaw like you mentioned and I’ve never heard of one, either. It sounds intriguing. I do have a suggestion. Look at my recipe for this boiled salad dressing and see if you think it might be what you’re looking for. I think I may try it myself! 🙂 https://syrupandbiscuits.com/eat-and-grow-thin-dressing/
Welcome home, Jeanne!
Jeanne S. says
Thanks Jackie, I will try it!
Diane says
I have a recipe called “Overnight Coleslaw”
max says
this is just ranch
Maddie says
Not even close to ranch
Jackie Garvin says
You’re right, Maddie. It’s nothing like Ranch.
Belinda says
The first time I saw the white sauce was at the Gibson’s BBQ on Bob Walton Lane. I later went to work there. A lot of Northern Alabama folks think BBQ Chicken isn’t good unless they have it with their hickory smoked pit BBQ.. I am not a real fan of it, but I can say I know alot of folks love it.
Jackie Garvin says
Belinda,
It almost has a cult like following. People who love it, really love it.
Gloria Fender says
Looks good so will have to try it
Jackie Garvin says
I hope you give it a whirl, Gloria. It is might tasty. 😉
Neil says
How is this different from cole slaw dressing?
Jackie Garvin says
Neil,
It’s similar. Cole slaw dressing usually has celery seeds.
Maureen | Orgasmic Chef says
A friend of mine from Alabama insisted that I make some white bbq sauce and I kept putting it off and she would ask me every week if I’d tried her recipe. Finally I did and I loved it. I’ll try your recipe now. 🙂
Jackie Garvin says
Maureen,
It’s surprisingly good, versatile and simple. I used it as a salad dressing recently, too.
deanna salmon says
I put a bit of celery seed in mine
Jackie Garvin says
Deanna,
That’s a great addition. Your version makes it a great sauce for cole slaw, too.
warren says
i made a copy-will try it soon / looks good
Jackie Garvin says
Thank you, Warren. I hope you enjoy it.
Marlene says
Hi Jackie
Earlier this week I made your ‘comeback’ sauce and absolutely loved it, so I thought today I’d try this one too. I see your recipe says it needs to sit overnight. There are others online that don’t. Is it that theirs call for corn syrup and yours uses sugar? To be honest, I’d rather not use corn syrup at all, but I’d like to use this sauce tonight, if I can. I was thinking maybe if I dissolve the sugar, I could use it sooner, maybe? What do you think?
Anyway, thanks for your lovely site. It’s so inspiring. And I can’t wait to see how this comes out!
Marlene
Jackie Garvin says
Marlene,
You can use it tonight. I always recommend that you let sauces like this sit overnight to let the flavors meld. I’ve used it before as soon as I made it. Enjoy!