White BBQ Sauce is Alabama’s “cream of the crop.”
Say “hello” to your new favorite Southern comfort sauce! This creamy, peppery, and tangy sauce goes great on anything from fried chicken to grilled corn. As the mayo-based sibling to classic red BBQ sauce, it makes a delicious addition to your summer picnic or potluck. The best part? It’s so easy to put together that you can make it in big batches and store it for later. Grab your mason jars and get ready to have some fun!
Legend has it that this special sauce originated at Big Bob Gibson’s Bar-B-Q in Alabama in the 1920s. Pitmaster Bob Gibson is said to have developed it to keep his smoked chicken from drying out, initially by brushing it onto the meat as it came out of the smoker. At first, it was only a local favorite, but soon enough, word spread and everyone fell in love with its creamy tang. Today, the sauce is a regional staple in Alabama and even loved in Europe and Australia. This recipe is an homage to that original Southern innovation. We love a sauce with such a flavorful history!
Is White BBQ Sauce Healthy?
While you can’t really call it a health food, it is probably much better than the store-bought stuff, which is usually full of preservatives. Make sure to get the highest-quality mayonnaise possible, preferably one with no added sugar and all whole-food ingredients. This will ensure the best texture, flavor, and nutrition overall.
For vegan alternatives, consider trading mayo for egg-free mayo or dairy-free yogurt. Additionally, Worcestershire sauce (which is typically made with anchovies) can be replaced with soy sauce or coconut aminos for a similar umami flavor.
Apple Cider Vinegar vs. White Vinegar
Many people have asked: “Which vinegar is better for this recipe, apple cider or white?”
This recipe calls for apple cider vinegar because it offers a sweeter acidity without the sharpness of white. The earthy tones of apple cider vinegar go well with any meat or veggie, and it may help promote good digestion, making it an optimal addition to nearly any recipe that calls for vinegar.
Plus, many mayos out there already have white vinegar in them, so adding this kind of vinegar creates a nice balance of tanginess.
How to Make Ahead and Store
In an airtight container (like a mason jar), this sauce can be stored in the fridge for up to 10 days, making it a perfect meal-prep element. I don’t recommend freezing it, as it might lose its creamy and velvety texture during the thaw.
Serving Suggestions
Whether you dip into it or drizzle it on top, there are many mouthwatering options for what to serve this BBQ sauce with.
Some “dippable” options include Baked French Fries, Easy Breaded Cauliflower, and Air-Fryer Fried Pickles. While all of these would likely be Alabama-approved, you could also go a healthier “raw route” and serve the sauce with a veggie platter.
Then, of course, there are the classic BBQ options like Easy Air-Fryer BBQ Chicken Thighs and pulled pork sandwiches. Really, the brilliance of this sauce is that it can go on almost anything, so get drizzling and enjoy!
Ingredients
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon spicy brown mustard
- 1/2 teaspoon coarse ground black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon Worcestershire sauce
Instructions
- In a mixing bowl, whisk together mayonnaise, apple cider vinegar, lemon juice, spicy brown mustard, black pepper, kosher salt, garlic powder, onion powder, cayenne pepper, and Worcestershire sauce until smooth and well combined.
- Transfer the sauce to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be stored in the refrigerator for up to 1 week.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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