Alabama white barbecue sauce is a mayonnaise-based sauce that is a staple condiment in northern Alabama. It has a creamy, tangy flavor that pairs excellently with smoked or grilled chicken.
Introduction to Alabama White BBQ Sauce
Alabama white barbecue sauce originated in the northern part of the state in the early 20th century. It is drastically different from the traditional red barbecue sauces found across the American South. While red barbecue sauce has a tomato base, Alabama white sauce gets its creamy texture and tangy flavor from mayonnaise and vinegar.
This unique sauce is beloved in northern Alabama, where it is slathered on smoked chicken, turkey, and pork. The mayonnaise gives the sauce a cool, creamy contrast to hot barbecued meat. Vinegar provides a bright tang that cuts through the richness. Seasonings like black pepper, horseradish, and lemon juice give it additional zing.
Alabama white barbecue sauce plays a starring role in one of the state’s most cherished dishes – smoked chicken served with the sauce on the side for dipping. From backyard barbecues to small-town smokehouses, Alabama white sauce is a staple condiment that adds flavorful creaminess to smoked meat.
Outside of Alabama, this distinctive sauce is not as well known. But its unique flavor profile makes it worth discovering for barbecue fans and sauce aficionados. Once you taste the interplay of rich, creamy mayo and bright vinegar, you’ll see why Alabamians have embraced this sauce for generations.
Origins and History
While red barbecue sauce has a long history going back to South Carolina and beyond, Alabama white sauce is a more recent creation. Most accounts trace it back to the 1920s or 30s in northern Alabama.
Big Bob Gibson BBQ Restaurant in Decatur, AL is the establishment most often credited with inventing Alabama white sauce. Pitmaster Big Bob Gibson reportedly formulated the original recipe in the 1920s when he was out of tomato-based sauce and improvised with mayonnaise and vinegar.
This recipe was likely influenced by Duke’s mayonnaise, which was formulated in 1917 in Greenville, SC by Eugenia Duke. Her mayonnaise quickly became popular throughout the South. Big Bob Gibson’s barbecue sauce adapted this regional mayo to create a sauce perfectly suited for serving with smoked meat.
The Big Bob Gibson restaurant first opened in 1925. As their distinctive white sauce garnered acclaim, Big Bob Gibson’s has become renowned as one of the most iconic barbecue joints in the country. They have proudly served their original Alabama white sauce for nearly a century.
Other Milestones in Alabama White Sauce History:
- 1930s – White sauce starts to grow in popularity around northern Alabama as other pitmasters copy Big Bob Gibson’s recipe.
- 1970s – White sauce begins to emerge beyond Alabama as award-winning barbecue restaurants like Miss Myra’s Pit in Brownsboro, AL gain national recognition.
- 1985 – Big Bob Gibson’s great-grandson Chris Lilly joins the family business and helps popularize Alabama white sauce by teaching cooking classes.
- 2013 – Big Bob Gibson Bar-B-Q wins “Best Sauce on Planet Earth” from the National Barbecue Association for their original white sauce.
- Today – Alabama white sauce is beloved throughout the state and gaining more fans nationally as barbecue restaurants feature this unique Southern condiment.
So while not as historic as red barbecue sauce, Alabama white sauce has developed its own culinary legacy over the past century as part of northern Alabama’s barbecue culture. It has emerged as a specialty sauce that captures the flavors of the region.
Regional Popularity in Northern Alabama
Within Alabama, white barbecue sauce is synonymous with the northern part of the state. This area is sometimes referred to as North Alabama or Upcountry Alabama. It includes cities like Huntsville, Decatur, Florence and Gadsden.
In North Alabama, Alabama white sauce is just as ubiquitous at barbecues and community gatherings as ketchup or mustard. Locals in the Tennessee Valley slather the tangy sauce on smoked chicken, turkey, pork shoulder, and ribs. Many families have their own closely-guarded recipes.
The sauce is a specialty product at barbecue restaurants throughout the region. From small roadside stands to James Beard-recognized establishments like Miss Myra’s, they proudly serve smoked meat with classic white sauce. Cooking competitions focused on chicken often require contestants to provide Alabama white sauce for dipping.
As you travel south through Alabama, white sauce becomes less common. The red tomato-based sauces more typical of Southern barbecue dominate in cities like Birmingham and Montgomery. That said, Alabama white sauce has started to make inroads beyond its original home as folks discover its excellent flavor.
The prominence of white sauce in North Alabama reflects how it was born as a regional culinary tradition. And devotees in the part of the state where it originated remain its most loyal fans. For them, Alabama white sauce is an integral part of their barbecue identity and heritage.
How It’s Made: Ingredients and Preparation
While recipes vary from cook to cook, Alabama white barbecue sauce is based on a simple formula of mayonnaise and vinegar. Different renditions build on this base with additional savory, tangy, and spicy ingredients.
Here is an overview of key ingredients and basic preparation steps:
Main ingredients:
- Mayonnaise – The base of white sauce is mayonnaise, usually Duke’s brand. This provides a creamy, cooling contrast to smoked meat.
- Vinegar – Cider vinegar and/or white vinegar add tangy punch and cut through the mayo’s richness.
- Black pepper – Freshly ground black pepper provides spice and heat.
Additional ingredients may include:
- Horseradish – Grated horseradish roots the sauce with extra zing.
- Lemon juice – A bit of lemon brightens the sauce and heightens the vinegar tang.
- Garlic powder – A dash of garlic powder brings savory depth without overpowering the sauce.
- Cayenne pepper – A pinch of cayenne heats things up.
- Dijon mustard – Dijon mustard amps up the tangy flavor.
- Salt – A small amount of salt balances flavors.
- Sugar – A bit of sugar takes the edge off the acidity.
To make:
- Combine mayonnaise and vinegar in a mixing bowl and whisk together.
- Add remaining ingredients to taste.
- Season generously with fresh cracked black pepper.
- Whisk everything together until fully incorporated and smooth.
- Taste and adjust ingredient amounts as desired.
- Refrigerate for 1-2 hours to allow flavors to meld before using.
The sauce is thin, creamy, and pourable – more the consistency of salad dressing than thick, sticky barbecue sauce. This allows it to nicely coat meat without drowning it. The tart, peppery tang cuts through smoky richness.
Flavor Profile
When perfectly executed, Alabama white barbecue sauce strikes a mouthwatering balance between rich and tangy. Here’s an overview of its defining characteristics:
- Creamy – The mayonnaise base gives the sauce a luscious, creamy texture. It coats the tongue in cool, soothing creaminess.
- Tangy – Bright vinegar provides a zippy tang that cuts through the rich mayo. Lemon accentuates this tartness.
- Peppery – Generous cracked black pepper packs spice and heat. The pepper pops against the creamy backdrop.
- Cooling – The mayo-based sauce has a cooling contrast to piping hot smoked meat.
- Zingy – Horseradish, mustard, and cayenne contribute pleasant zing.
- Savory – Ingredients like garlic, onion, and salt add deep, savory flavor notes.
- Well-balanced – No single flavor overpowers. Ingredients combine into a cohesive, harmonious sauce.
When paired with smoky, tender meat, these flavors mingle into smoky-cool-tangy excellence. The yin and yang of creamy and vinegary make chicken and pork even more crave-worthy.
Uses for Alabama White BBQ Sauce
In Alabama, this special sauce has one main purpose – dressing up beautifully smoked meat. The most common applications include:
On Smoked Chicken
Slathered on juicy smoked chicken, Alabama white sauce achieves its highest purpose. The peppery creaminess complements the chicken skin while accentuating the smoky flavor. Small-town smokehouses across North Alabama rely on the combination.
The sauce can be served drizzled over smoked chicken on a plate. For the classic presentation, smoke chicken until fully cooked and beautifully lacquered with smoke. Offer whole chicken halves or quarters with sauce served on the side for dipping each bite.
On Pork
Slow-smoked pulled pork shoulder or pork ribs are also excellent vehicles for Alabama white sauce. The creamy tang works as a delicious contrast to rich, tender smoked pork. Try the sauce either drizzled over pork on a plate or on the side for dipping.
As a Salad Dressing
The mayonnaise base and tangy flavor make Alabama white BBQ sauce a tasty salad dressing too. Drizzle it over fresh greens, sliced vegetables, potato salad, pasta salad, or slaw. The peppery zip dresses up the salad without overpowering it.
As a Sauce for Burgers or Fish
In a nod to its mayonnaise base, Alabama white sauce can also double as a condiment for burgers, sandwiches, fries, and fish. The tangy creaminess adds flair to a plain burger or cod sandwich. Dip fries in it for a kick of flavor.
On Crackers and Bread
For a quick appetizer or snack, try pouring some Alabama white sauce over crackers or bread. The zippy creaminess makes a great spread. You could also use it as a veggie dip.
On Omelets and Eggs
Wake up your breakfast by featuring Alabama white BBQ sauce on omelets, scrambled eggs, or breakfast tacos. The peppery tang jazzes up morning fare.
On Meatballs and Sliders
Brush or drizzle the sauce over smoked or grilled meatballs for a fun twist. It also dresses up little barbecue sliders for a party.
As an Ingredient in Potato Salad
Fold some Alabama white sauce into potato salad, macaroni salad, or coleslaw recipes to incorporate its tangy flavor right into the dishes.
Popular Brands
As Alabama white barbecue sauce grows beyond its home state, you can now find it bottled by major barbecue brands. Look for these leading labels to experience authentic Alabama white sauce flavor:
Big Bob Gibson Bar-B-Q White Sauce
The original – Big Bob Gibson’s restaurant bottles their signature white sauce seasoned with horseradish and black pepper. It’s the creamy, tangy taste of an Alabama legend.
Duke’s Alabama White BBQ Sauce
Duke’s Mayonnaise company makes their own rendition combining mayo, apple cider vinegar, horseradish, and lemon juice. A widely available bottled option.
Full Moon Bar-B-Q Alabama White BBQ Sauce
This popular barbecue chain in the South bottles their house Alabama white sauce. It boasts a strong black pepper flavor.
Saw’s Sauce Alabama White BBQ Sauce
From acclaimed Alabama pitmaster Mike “Saw’s Sauce” Wilson, this bottling blends mayo and mustard with apple cider vinegar and lemon.
Jim & Nick’s Alabama White BBQ Sauce
The restaurant chain’s cream-colored bottling has a strong pepper flavor. They recommend drizzling it over smoked chicken.
Dreamland Bar-B-Que White BBQ Sauce
The famed Tuscaloosa restaurant’s peppery, tangy sauce is flavored with lemon and garlic.
Browse your local barbecue sauce selection to find more brands offering bottled Alabama white sauce. Once you taste it, you may get hooked like North Alabama barbecue fans.
How to Use Alabama White BBQ Sauce
Alabama white barbecue sauce adds its magic best when used thoughtfully. Follow these tips to use it successfully:
Use Generously
This sauce makes its mark with big, bold flavor. Don’t be shy about really coating meat with a good amount or serving it thickly on the side for dipping. The more you use, the better it gets.
Refrigerate Well
Refrigerate the sauce at least 1-2 hours before using so the flavors fully meld. The chilled sauce will coat the hot meat nicely. Discard if it sits too long and separates.
Shake or Stir Before Using
The sauce can separate, so always shake or stir it to re-blend before pouring. This keeps flavors evenly distributed.
Pair with Smoked Meat
For the quintessential experience, only use Alabama white sauce with meat that’s been properly smoked – ideally over hickory. The smoke flavor it was designed for is essential.
Offer Some on the Side
Drizzle smoked chicken, pork, etc. with some sauce. But also always serve extra sauce on the side for dipping, as this is part of the tradition.
Use for Dipping Vegetables
Beyond meat, the tangy sauce makes a cool, creamy dip for raw vegetable crudites. Carrot and celery sticks love a dip in Alabama white barbecue sauce.
Try with Grilled Meat Too
While designed for smoked meat, the sauce can also pair well with grilled burgers, chops, chicken breasts, etc. if you don’t have your smoker handy.
Make it Locally
For the freshest, most authentic flavor, use high-quality local Alabama-made mayonnaise like Duke’s as the base when making it yourself.
Add Heat Optional
Some recipes add cayenne, Tabasco, etc. to heat it up. Keep this optional – many devotees think the original pepper flavor needs no help.
Refrigerate Leftovers
Store leftovers covered in the fridge for up to 2 weeks. Discard if it curdles, separates, or smells odd.
Pairing with Other Barbecue Sauces
Alabama white sauce is excellent on its own drizzled over smoked meat or offered alongside for dipping. But creative cooks also like blending it with other sauces for fun flavor fusions.
With Tomato-Based Sauce
Swirl some Alabama white sauce into traditional tomato-forward barbecue sauce for a creamy, tangy twist. Alternate dips into each sauce.
With Mustard Sauce
Blend the two sauces for a crazy, creamy mustard flavor. Or serve swirls of each on a platter for a beautiful duo.
With Vinegary Sauce
The tangy twang of vinegar sauce is amped up even more by Alabama white sauce. Try them layered or mixed for fierce flavor.
With Spicy Sauce
Cool down spicy chili or habanero barbecue sauce with creamy white sauce swirls. Balance the heat with the cream.
With Fruit Sauces
Fruit-based sauces like peach or mango pair surprisingly well with Alabama white’s tangy zip. Complementary but different.
With Exotic Sauces
The familiar creamy base of Alabama white sauce balances exotic sauce flavors like teriyaki, mole, chimichurri, or char siu.
Alabama White vs. Mayonnaise-Based Sauces
At first glance, Alabama white barbecue sauce may resemble other mayonnaise-heavy sauces like remoulade or tartar sauce. But it stands apart with its own traditions and flavor profile.
Here are some key differences:
- Alabama white sauce contains vinegar for tanginess – most mayo sauces don’t.
- It is thin and pourable – mayo sauces are usually thicker.
- Alabama white sauce seasoning emphasizes black pepper – mayo sauces use more herbs.
- It is designed for pairing with smoked meat vs. seafood or fried foods.
- Alabama white sauce incorporates Southern flavors like mustard and lemon.
- The sauce is slathered on meat or used for dipping vs. topping a finished dish.
So while both utilze mayonnaise as the base, Alabama white sauce differs from other mayo sauces in tailored ingredients and barbecue applications. It developed distinctly as part of North Alabama’s barbecue identity.
Common Questions about Alabama White BBQ Sauce
Here are answers to some frequently asked questions about this unique Southern barbecue sauce:
Is it really mayonnaise-based?
Yes, mayonnaise is the main ingredient and base of the sauce. Duke’s brand mayo is traditionally used.
Why is it white?
It is white because of the mayonnaise. Traditional red barbecue sauce gets its color from tomato puree or ketchup.
Is it like ranch dressing?
It is similar in color and texture to ranch dressing but tastes totally different. Ranch relies on herbs like dill, while Alabama white sauce is all about black pepper and vinegar tang.
Does it have dairy in it?
Yes, the mayonnaise contains dairy (usually eggs). So unlike many barbecue sauces, it is not vegan.
Where can you find it outside Alabama?
The sauce is gaining wider distribution but still easiest to find in the Southeast. Look for national brands or make your own.
Do you heat it before serving?
Most recipes instruct to just whisk together ingredients and chill, without any cooking required.
How long does it keep in the fridge?
Properly stored in a sealed container, it will last 2-3 weeks refrigerated. Discard if it smells odd or separates.
What’s the difference between it and comeback sauce?
Comeback sauce also contains mayo plus chili sauce. It has a spicier flavor profile vs. Alabama white sauce’s focus on black pepper and vinegar.
What meat does it best pair with?
Traditionally, it is served with smoked chicken and used as a dip. But also pairs great with pulled pork, ribs, turkey, etc.
How to Make Your Own Alabama White BBQ Sauce
Want to experience authentic Alabama white barbecue sauce flavor in your own kitchen? With just a few simple ingredients and steps, you can whip up