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bbq essentials: alabama white sauce (variation)

Recipe by
Andy Anderson !
Wichita, KS

This is a BBQ white sauce recipe that I have used for a long time. Over the years, I tweaked some of the ingredients until finally coming up with this formula. It has some great kick, but it is not overpowering. In the Summer, when I am grilling, this sauce is never far from my side. If you are a grillin’ person, and grill a lot of chicken, you might want to check this sauce out. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For bbq essentials: alabama white sauce (variation)

  • 1 c
    mayonnaise, recommendation to follow
  • 1/2 c
    apple-cider vinegar
  • 2 Tbsp
    prepared horseradish
  • 2 Tbsp
    smooth brown mustard, i prefer grey poupon
  • 1/5 Tbsp
    lemon juice, freshly squeezed
  • 2 tsp
    garlic powder
  • 1 - 2 pinch
    cayenne pepper
  • salt, kosher variety, to taste
  • white pepper, freshly ground, to taste
  • 1 - 2 dash
    hot sauce, i prefer frank’s
  • 1 Tbsp
    dill, freshly chopped

How To Make bbq essentials: alabama white sauce (variation)

  • 1
  • 2
    The absolute best mayonnaise for this sauce is Duke’s. Unfortunately, it is hard to find in the Northern States. It is, however, available on Amazon: FYI: If you do take a chance and get this through the mail, do not order when the weather is extremely cold (below freezing). The freezing cold will cause the mayo to separate. I learned this the hard way. However, I did call Duke’s directly, and they gave me a refund.
  • 3
    The two ingredients that I have added over the years, are freshly chopped dill, and a few drops of Frank’s Hot Sauce. To me they are deal breakers, and really give the sauce some multi-level flavors. But, that is just me.
  • 4
    Concerning the horseradish… do not use horseradish sauce, use real “prepared” horseradish… The good stuff.
  • 5
    Gather your ingredients (mise en place).
  • 6
    Add all the Main Ingredients to a non-reactive bowl, and whisk until smooth, and fully combined.
  • 7
    Add 2 or 3 drops of Frank’s Hot Sauce, and chopped dill, if using.
  • 8
    Whisk together until smooth.
  • 9
    Chef’s Note: Do a final sampling, and add a bit of salt, and pepper, to taste.
  • 10
    Cover with cling foil, and place in the fridge for a couple of hours, or overnight, if possible.
  • 11
    Chef’s Note: Since this is not a cooked sauce, the ingredients need some time to get to know each other.
  • 12
    For longer-term storage, place in a non-reactive jar with a tight-fitting lid, and store in the fridge until needed.
  • 13
    Chef’s Note: If properly stored, this sauce should last about 10 – 14 days. It might last longer; however, I have never been able to keep any extra for a longer period of time :-)
  • 14
  • So yummy
    In my opinion, this is the perfect BBQ white sauce for the Summer months, when you are grilling chicken. However, you could try it on other items, and see what happens. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.

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