Name: Alabama White BBQ Sauce (Creamy & Tangy)
Prep time: 10 min
Total time: 70 min
Ingredients: 1 cup mayonnaise (240 ml); ¼ cup apple cider vinegar (60 ml); 2 tbsp lemon juice (30 ml); 1 tbsp prepared horseradish (~15 g); 1 tbsp honey (15 ml); 1 tsp freshly ground black pepper (~2 g); ½ tsp kosher salt (~2 g); ½ tsp garlic powder (~1 g)

Alabama White BBQ Sauce (Creamy & Tangy)

Exploring BBQ Staff

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Born in northern Alabama and beloved across Texas, this mayo-vinegar sauce wakes up smoked chicken and turkey with bright tang, gentle heat, and a creamy finish.

Big Bob Gibson of Decatur, Alabama, introduced white BBQ sauce in 1925, dunking whole smoked chickens straight off the pit. Its punchy acidity and creamy body made it a staple for poultry—and a backyard favorite far beyond Alabama.

Make authentic white BBQ sauce—creamy mayo, cider vinegar, lemon, and horseradish. Perfect for smoked chicken and turkey. Ready in 10 minutes; chill for best flavor.

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Prep Time 10

Chill time 1

Total Time 1 10

Course: Sauces & Rubs

Cuisine: BBQ & Grilling

Ingredients Equipment Method Notes

Ingredients

1 cup mayonnaise 240 ml
¼ cup apple cider vinegar 60 ml
2 tbsp lemon juice 30 ml
1 tbsp prepared horseradish ~15 g
1 tbsp honey 15 ml
1 tsp freshly ground black pepper ~2 g
½ tsp kosher salt ~2 g
½ tsp garlic powder ~1 g

Equipment

Mixing Bowl
Whisk
Measuring cups
Measuring spoons
Heat-proof jar with lid for storage

Method

Combine: In a mixing bowl, add mayonnaise, vinegar, lemon juice, horseradish, honey, black pepper, salt, and garlic powder.
Whisk: Whisk until completely smooth and emulsified.
Adjust: Taste and tweak—more vinegar for extra tang, a touch more honey for sweetness, or more horseradish/pepper for heat.
Chill: Cover and refrigerate at least 1 hour to let flavors meld.

Notes

Description of the Finished Sauce

A creamy, off-white sauce flecked with black pepper and horseradish, tangy on the nose with a gentle heat and a clean, bright finish that cuts through rich smoked poultry without overpowering it.

Texture & Thickness Tips

For a dippier/drizzlier sauce, whisk in 1–3 tbsp cold water or buttermilk until it coats a spoon but drips in a steady ribbon.
If it thickens after chilling, whisk in 1 tbsp liquid at a time to loosen.

Pro Tips

Sandwich magic: Toss warm shredded smoked chicken with this sauce for a tangy sandwich filling (great with pickles).
Pepper pop: Use coarse cracked black pepper for speckled look and bigger bite.
Brighten it: A pinch of lemon zest adds fresh aroma without thinning.

Serving Suggestions

Drizzle over smoked chicken halves, turkey breast, or grilled fish.
Use as a wing sauce (toss right after the cook).
Thin slightly for a coleslaw dressing or potato salad binder.

Variations

Buttermilk White Sauce: Replace 2–3 tbsp of the mayo with buttermilk for a lighter, tangier profile.
Spicy Alabama: Add 1–2 tsp hot sauce or ¼ tsp cayenne.
Texas Twist: Stir in 1–2 tsp finely minced pickled jalapeño or 1 tbsp jalapeño brine.

Storage & Make-Ahead

Refrigerate in a sealed jar up to 5 days. (Stir before using.)
Do not freeze—the emulsion will break.
Flavor improves after an overnight rest.

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