Creamy Alabama White BBQ Sauce Recipe

If you want a creamy, peppery, tangy bbq sauce, this White BBQ Sauce—often called Alabama White Sauce—is a must-try. It’s ideal for grilled or smoked meats and makes a fantastic dip for raw, roasted or grilled vegetables, french fries, tater tots, or crispy chicken. In short: almost everything tastes better with a spoonful of this bright, creamy sauce.

I grew up in Oklahoma and have always loved barbecue—especially a good sauce. I tend to enjoy smoked meats on their own, but one day I tried Alabama-style white bbq sauce and it completely changed how I think about sauces. The combination of mayo, tangy vinegar, mustard and pepper creates a creamy, bright sauce that complements smoky meats without overpowering them.

The original Alabama white sauce was created by Robert Gibson of Big Bob Gibson’s Bar-B-Q in Decatur, Alabama. Unlike classic red barbecue sauces, this version uses a mayonnaise base instead of tomatoes, giving it a much creamier texture. It’s pepper-forward and tangy rather than sweet, which is what makes it so versatile for both smoking and grilling.

Ingredients

• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon spicy brown mustard (or Creole mustard if you prefer a slightly sweeter edge)
• 1 tablespoon honey – balances the tang; add more if you like it sweeter
• 1 tablespoon fresh lemon juice – fresh is best for brightness
• 1/2 tablespoon coarse-ground black pepper – coarse pepper helps the peppery flavor shine
• 1 teaspoon Worcestershire sauce
• 1 teaspoon creamy prepared horseradish – use extra-hot or mild depending on your heat preference
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper – adjust to taste for heat

Instructions

1. Combine all ingredients in a bowl and whisk until smooth, or place everything into a pint-size jar, secure the lid and shake until well mixed.
2. Taste and adjust for sweetness, tang, or heat as desired. Chill for at least 30 minutes to let the flavors meld before serving.
3. Store in an airtight container in the refrigerator for up to 10 days.

That’s it—simple, quick, and full of flavor.

Sauce variations

• Make it sweeter: Add an extra teaspoon of honey at a time until you reach your preferred sweetness.
• Make it tangier: Add 1–2 additional tablespoons of apple cider vinegar, adding a tablespoon at a time and tasting as you go.
• No mayo version: Substitute sour cream or Greek yogurt for the mayonnaise. These swap-ins will be tangier, so you may want to add 1–2 teaspoons more honey to balance.
• Make it spicier: Increase the cayenne by 1/2 teaspoon increments, or add a few dashes of your favorite hot sauce for a different heat profile.

Storage tips

Store the sauce in an airtight container in the refrigerator for up to 10 days. Freezing is not recommended; the texture changes noticeably after thawing.

Recipe

Ingredients

• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon spicy brown mustard (or Creole mustard)
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1/2 tablespoon coarse ground black pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot prepared creamy horseradish
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper

Directions

1. Add all ingredients to a bowl and whisk until smooth, or combine in a jar and shake vigorously.
2. Refrigerate and let flavors meld for at least 30 minutes. Use within 10 days.

Notes

• Add honey to taste for a sweeter sauce.
• Adjust vinegar to increase tanginess.
• Substitute sour cream or Greek yogurt for mayo for a tangier, lighter version.
• Increase cayenne or add hot sauce for more heat.
• Keep refrigerated in an airtight container; do not freeze.

Nutrition Facts (per serving)

Approximately: 148 kcal, 15 g fat, 2 g carbohydrates, 0.3 g protein. Sodium and other nutrients will vary by ingredient brands and portion size.