How to Make White BBQ Sauce - Outdoor Cabinets

White barbecue sauce is a creamy, tangy condiment that is popular in northern Alabama. It has a distinctive flavor that sets it apart from traditional tomato-based barbecue sauces and can be used as a sauce, marinade, dip, or dressing. Learning how to make white BBQ sauce at home is easy to do with just a few simple ingredients.

Ingredients Needed

To make white BBQ sauce you will need:

1 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon lemon juice
1 tablespoon horseradish
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper

Some recipes also include:

Minced garlic
Worchestershire sauce
Dijon mustard
Sugar

The core ingredients are mayonnaise, vinegar, lemon juice, and spices. Finding the right balance is key to producing the characteristic tangy, creamy flavor.

Step-by-Step Instructions

Follow these steps to make authentic Alabama-style white BBQ sauce:

Prep the Ingredients

Measure out all the ingredients and prepare any produce, like mincing the garlic or juicing the lemon.
Have the ingredients ready to go before starting to mix. This helps ensure proper proportions.

Make the Sauce Base

In a medium bowl, whisk together the mayonnaise, vinegar, lemon juice, horseradish, and any additional wet ingredients until smooth and uniform.

Season the Sauce

Add the dry spices and seasoning: black pepper, salt, cayenne pepper, garlic powder, etc.
Whisk vigorously to fully incorporate the spices. Taste and adjust seasoning if needed.

Finish and Chill

Transfer sauce to an airtight container and refrigerate for at least one hour before using. This allows the flavors to meld.
The sauce will keep for up to 1 week refrigerated.

And that’s it! With these simple steps, you can make zesty, tangy white BBQ sauce from scratch.

Tips for Best Results

Use high-quality mayonnaise for the best flavor. Duke’s is the preferred brand.
Cider vinegar or white vinegar provides tang without overpowering. Distilled white vinegar works too.
Freshly squeeze the lemon juice rather than using bottled.
Use prepared horseradish, not fresh grated, for easier mixing.
Add the cayenne gradually until it reaches desired heat level.
Chilling overnight helps the sauce thicken and allows flavors to develop.

How to Use White BBQ Sauce

The traditionally uses for white barbecue sauce include:

As a Sauce or Dip

Pour it over smoked or grilled chicken. The creamy tang complements poultry well.
Use it as a dip for chicken tenders, french fries, onion rings, etc.
Drizzle it over pulled pork sandwiches in place of regular barbecue sauce.

As a Marinade or Basting Sauce

Marinate chicken pieces in the sauce before grilling or baking.
Regularly baste chicken on the grill with white sauce as it cooks.
Brush on pork chops or ribs while barbecuing to keep meat moist.

As a Salad Dressing or Vegetable Dip

Drizzle white BBQ sauce over leafy green salads, pasta salads, or slaws.
Use it as a creamy dip for raw vegetables. The tang matches well with crunch.
Mix it into potato or macaroni salad instead of mayo.

Get creative and come up with your own ways to incorporate white barbecue sauce into recipes! The possibilities are endless.

Frequently Asked Questions

Here are answers to some common questions about making and using white BBQ sauce:

Is it really mayonnaise-based?

Yes, mayonnaise is the main ingredient and base of the sauce. A good quality, tangy mayo is key.

What’s the difference between white and red BBQ sauce?

Red sauce uses tomato paste/ketchup for color and flavor. White sauce gets its tang from vinegar and spices instead.

Can I substitute Greek yogurt for the mayo?

Yes, you can make it with Greek yogurt. The flavor won’t be exactly the same but it works well.

How long does white barbecue sauce last?

It will keep for 5-7 days refrigerated. The flavors continue developing as it sits.

Should white BBQ sauce be refrigerated?

Yes, you should refrigerate it, especially if using raw garlic. The mayo-based sauce can spoil if left out too long.

What meats pair best with white barbecue sauce?

It goes great with chicken, turkey, and pork. The creamy tang matches poultry exceptionally well.

What’s the difference between Alabama white sauce and ranch dressing?

Ranch uses buttermilk, onion, garlic, herbs and less vinegar for a more savory flavor. White sauce gets tang from vinegar.

Cooking with White Barbecue Sauce

White barbecue sauce lends itself well to all kinds of recipes beyond basic meats. Here are some delicious ways to cook with it:

White BBQ Chicken Pizza

Top pizza dough with shredded chicken, mozzarella, red onion, cilantro, and drizzle with white sauce instead of tomato.

White BBQ Chicken Salad Wraps

Mix shredded barbecue chicken with mixed greens, diced cucumber, shredded carrot, and white sauce. Stuff into tortillas or lettuce wraps.

White BBQ Chicken & Rice Bowls

Build a bowl with cauliflower rice, pulled chicken, roasted veggies, avocado, sesame seeds, green onions and drizzle with tangy white BBQ sauce.

White BBQ Chicken Flatbread

Top naan or flatbread with white sauce, chicken, bacon, caramelized onion, spinach, and goat cheese. Bake until crispy.

Buffalo Chicken Dip with White BBQ Sauce

Make buffalo chicken dip but use white barbecue sauce instead of hot sauce for a tangy creamy dip.

The possibilities are endless! Let the sauce inspire new barbecue twists and tasty chicken creations.

How to Make Your Own White BBQ Sauce Recipe

Once you get the basic formula down, feel free to tweak and customize white barbecue sauce to suit your tastes. Here are some variations to try:

For more heat, increase the cayenne pepper or add hot sauce.
For smoky flavor, add a dash of paprika or chipotle seasoning.
For extra tang, use more vinegar or add a teaspoon of mustard.
For sweetness, stir in a bit of sugar, honey, or agave syrup.
For herby flavor, add dried oregano, basil, dill, or other herbs.
For texture, stir in minced onion, shallots, or granulated garlic.
For creaminess, incorporate sour cream, plain yogurt, or heavy cream.

Endlessly customize white BBQ sauce to create signature flavors. It can handle the additions and stand up to experimenting. Kick up the tang, spice, smoke, or creaminess to make it your own.

Why White Barbecue Sauce is an Alabama Specialty

White barbecue sauce is indelibly linked with Alabama barbecue culture, especially in the northern part of the state. But why did this unique sauce develop and become so popular in Alabama?

There are a few theories on its origins:

Influence of Mayo-Based Salads

Alabama has a strong mayonnaise-based food culture with specialties like white sauce coleslaw. The creamy, tangy profile was familiar.

Access to Ingredients

Vinegar, lemons, and spices were readily available to early settlers. Tomatoes were less common, lending to a vinegar-forward sauce.

German Immigrant Influence

German immigrants brought cream-based sauces and a penchant for tangy flavors like horseradish.

Evolution from Basting Mops

Thin vinegar mops used for basting morphed into thicker, sauce-like concoctions.

Branding Alabama Barbecue

The sauce differentiated Alabama “white sauce” barbecue from other regional styles.

The origins may be murky but the sauce took hold and became an Alabama tradition. Now it’s tied intimately to state culture and barbecue identity.

How White BBQ Sauce Spread Across Alabama

While invented in northern Alabama, white barbecue sauce steadily spread across the state over decades:

1920s-1930s – First references to white sauce recipes emerge. It gains popularity in northern Alabama.
1940s-1950s – White BBQ sauce bottling begins. Production expands outside of just restaurants.
1960s-1970s – Sauce increases availability in grocery stores, spreading access.
1980s-1990s – Award-winning Alabama restaurants feature white sauce, gaining recognition.
2000s-Present – White sauce bottled by mass retailers. Achieves statewide ubiquity.

Though originally concentrated around Decatur, Huntsville, and Birmingham, now you can find white barbecue sauce served in restaurants and sold in stores across the state. It’s poised to continue expanding beyond Alabama’s borders too!

How to Make Your Own White BBQ Sauce Bottled Brand

If you love white barbecue sauce, why not turn your homemade recipe into the next bottled brand? Here are some tips:

Pick the Perfect Name

Come up with a catchy, memorable name that captures the flavor. Include Alabama or key terms like “BBQ” or “white sauce”.

Design Good Labeling

Work with a designer to create attractive, eye-catching bottling with professional branding. Share ingredients and usage ideas.

Find the Right Bottling

Source squeeze bottles, jars, or other containers tailored to your volume needs. Consider plastic vs. glass bottling.

Follow Food Safety Rules

Learn and comply with protocols for canning, pepper safety, and selling prepared foods. Get licensed if required.

Market Your Sauce

Promote on social media, at tasting events, and contests. Reach out to retail outlets, restaurants, and distributors to build sales channels.

Protect Your Business

With passion and grit, you could turn your white BBQ sauce into a thriving business! Bring a taste of Alabama to the masses.

How White Barbecue Sauce Became a National Sensation

While originally an Alabama tradition, white barbecue sauce is gaining fame and fans across the country:

Articles in national publications like The Food Network, The New York Times, and Southern Living helped introduce it to wider audiences.
Celebrity chefs like Bobby Flay featured it on television programs, showing how to use it in recipes.
Grocery chains like Whole Foods, Kroger, and Publix began stocking it outside the region.
Online retailers ship it nationwide, expanding accessibility.
Award-winning Alabama restaurants that use it gained prominence, associating the sauce with quality.
Barbecue aficionados focused more attention on regional American barbecue styles.
People relocated from Alabama and craved the familiar sauce, spreading the word.

From a humble origins in northern Alabama, white barbecue sauce went national! Its popularity will likely continue growing as people discover its tangy, creamy magic.

How to Use Leftover White Barbecue Sauce

Don’t let extra homemade white barbecue sauce go to waste! Here are ideas for using up leftovers:

Fridge Storage – Keep refrigerated for up to 1 week. The flavor often improves over time.
Freezer Storage – Freeze in airtight containers for up to 3 months. Thaw before using.
Drizzle on Meats – Use as condiment for burgers, chicken, chops, etc. while cooking or at the table.
Salad Dressing – Shake up oil, vinegar, and white sauce for a homemade salad dressing.
Sandwich Spread – Slather on sandwiches instead of mayo or mustard for flavorful flair.
Dip Mix-In – Mix a few spoonfuls into warm spinach-artichoke dip or buffalo chicken dip.
Sauce Booster – Mix a spoonful or two into ketchup, ranch, honey mustard, etc. to liven them up.
Marinade Base – Thin with oil, vinegar, and spices to make a zesty meat marinade.

Don’t throw out extra white barbecue sauce! Find tasty ways to reinvent leftovers into all kinds of recipes.

Common Mistakes to Avoid When Making White BBQ Sauce

White barbecue sauce may seem simple but avoiding these common pitfalls can mean the difference between success and failure:

Using low-quality mayonnaise – Go for the good stuff like Duke’s or Hellman’s. Cheap mayo makes bland, boring sauce.
Not measuring accurately – Proper vinegar-to-mayo ratios are critical. Use measuring spoons for consistency.
Letting ingredients sit at room temperature – Mayonnaise safety requires refrigeration. Make and keep chilled.
Adding too much black pepper – Go easy on the ground pepper. It can quickly overpower other flavors.
Overdoing the horseradish – A little bit goes a long way. Add it gradually until tang is right.
Using fresh instead of prepared horseradish – Fresh makes the sauce gritty. Use smooth prepared product.
Adding sugar to balance acidity – Sugar diminishes the tangy zip. Add other seasonings instead.
Not fully blending in spices – Vigorously whisk so flavors permeate evenly throughout.
Skipping the resting time – Letting chilled allows the flavors to properly meld together.

Don’t rush the process and take time to get the flavors balanced. With practice, you’ll be a white barbecue sauce master!

How to Adapt White BBQ Sauce to Baste Grilling Meats

The thin, vinegar-forward profile of white barbecue sauce makes it an ideal basting sauce for grilled meats. To adapt it:

Use Less Mayo – Back off the mayo to 1/4 cup max so it’s thinner for brushing on.
Increase Vinegar – Bump up the cider vinegar to 1/2 cup for more moisture and acidity.
Add Oil – Whisk in 2-3 tablespoons of olive or vegetable oil to help it spread.
Spice It Up – Extra black pepper, chili powder, paprika and garlic make it baste-worthy.
Use a Mister – Opt for a spray bottle instead of brush for easiest basting on hot grill.
Baste Often – Hit chicken, pork chops, ribs, etc. frequently while grilling to keep moist.

The thinner consistency helps the sauce penetrate into the meat better than a thick original recipe would. Give your grilled goodies extra summertime flavor!

How Long Does Homemade White BBQ Sauce Last?

Properly stored, homemade white barbecue sauce keeps well:

Room Temperature

4-6 hours max. Keep refrigerated!

Refrigerated

5-7 days in a sealed container.

Freezer

2-3 months in freezer bags or airtight containers.

Safety comes down to controlling bacteria growth. The mayo and lemon juice make it highly perishable.

For maximum shelf life, store in the fridge and use clean utensils for serving. Discard if mold develops or separating occurs. Trust your nose – when in doubt, throw it out!

Tips for Storing Leftover White Barbecue Sauce

Got leftovers? Here’s how to store white BBQ sauce to preserve freshness as long as possible:

Refrigerate in sealed containers promptly after making. Leaving at room temp encourages bacteria growth.
Place in shallow containers so it cools quickly when chilling. Large batches can be divided into smaller jars.
Make sure lids are airtight to prevent fridge odors from seeping in. Mason jars work great.
Use clean utensils each time when removing sauce for use. Avoid introducing new bacteria.
Never return leftover sauce from the table back into the storage container. Always discard.
Check regularly for signs of spoilage like mold, odd smells, separation, sliminess. If in doubt, toss it out!

Follow these tips and homemade white barbecue sauce keeps for a week or more. The flavor often gets even better over time!

Can You Freeze White Barbecue Sauce?

Yes, freezing is a great way to extend the shelf life of leftover white BBQ sauce. To freeze properly:

Allow sauce to cool completely first. Transfer to freezable containers or freezer bags.
Exclude any fresh ingredients like raw garlic or onions which don’t freeze well.
Make sure containers are airtight and label with name/date. Exclude air pockets.
Lay flat in freezer if using bags to prevent sauce pooling in one spot.
Optimal freezer temperature is 0°F or below. Use freezer packs if needed.
Avoid repeated freeze-thaw cycles. Thaw what you’ll use within 3-4 days.
Use within 2-3 months for best quality and food safety.

Freezing locks in the fresh flavor! Thaw overnight in the fridge before using again. Give it a good stir once thawed and it’s ready to enjoy.

The History and Origins of White Barbecue Sauce

White barbecue sauce has obscure beginnings shrouded in mystery. But here’s what we know about the tangy condiment’s historic origins:

Where It Began

Northern Alabama in the 1920s or 1930s

Possible Inspirations

Regional affinity for mayonnaise-dressed salads like coleslaw
Vinegar-based sauces used for basting early barbecue
Influence of German settlers accustomed to creamy, horseradish-spiked sauces

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