White Barbecue Sauce
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White Barbecue Sauce – It’s creamy, tangy, versatile, and the perfect dip or spread. Pair this White BBQ Sauce with fried or grilled chicken, pork, fries, sandwiches, or as a base for chicken salad. It’ll jazz up any piece of meat.
Additionally, I marinate with it, use it to baste, and use it as an all-purpose table sauce. The possibilities are endless!
White Barbecue Sauce
White Barbecue Sauce is a regional favorite. A traditional Alabama BBQ sauce, this vinegar-based sauce has quickly become a favorite with anyone that’s tried it. It’s not what you envision when you think of barbecue sauce. At all. It’s white and not sweet. It has a vinegar base, not a tomato base like most barbecue sauces. However, with all the differences it sure is good!
It’s ridiculously easy to make. You just whisk everything together in a bowl until smooth, then pour into a jar and refrigerate for at least 30 minutes. It’s so simple, but so, so good.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- black pepper
- mayonnaise
- white wine vinegar
- fresh lemon juice
- garlic clove
- granulated sugar
- salt
What is White Barbecue Sauce Made of?
This sauce starts with mayonnaise and is thinned out with vinegar. Next, it gets a flavor kick from lemon juice, garlic, salt, and pepper.
What does Alabama White Sauce taste like?
It’s creamy and tangy and has a good ‘dose’ of freshly ground black pepper giving it just enough kick. You’ll definitely want to use freshly ground pepper, it makes a world of difference with the flavor!
Is Alabama White BBQ Sauce the same as Ranch dressing?
No. Ranch is creamy with dill. Alabama White Sauce is tangy with a black pepper flavor.
More sauces
White Barbecue Sauce
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Ingredients
- 2 cups mayonnaise
- ¼ cup white wine vinegar
- 3 tablespoons fresh lemon juice
- 1 tablespoon garlic clove
- 1 teaspoon granulated sugar
- 1 teaspoons salt
- 1 tablespoon black pepper tablespoon is correct
Instructions
- In a small bowl, combine all ingredients.
- Whisk until smooth. Transfer to an air-tight container and refrigerator for 2 hours before serving.
- Refrigerate leftover in an airtight container in the refrigerator for up to one week.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
this flavor is super but a bit heavy for those with cholesterol. Still worth tasting 🙂
I appreciate this recipe since so many white BBQ sauces include horseradish and I despise the stuff. This recipe is good. I added paprika and just a little dijon mustard for some extra kick, but that caused it to not stay so “white” (which is fine by me!). Yum. I normally hate pepper, but I didn’t mind this at all.
this flavor is super but a bit heavy for those with cholesterol.
Have you ever tried a mix of sour cream and mayonnaise to reduce a few calories. Know it must be great just as the recipe is written. I’m always trying to cut calories. Seems like I gain weight just looking sat food. Ha
I haven’t tried it with sour cream and mayo. It would prob be good.
Can regular white vinegar be used?
I think regular would really be too strong. If that’s all you have, cut down on the amount you use.
what is the green slivers in the sauce? Dill? Chive? no mention in the chicken recipe either.
It’s chives, I didn’t mix them in the sauce but sprinkled over the pic for flavor after the sauce.
These pictures are enormous. I’ll share friends on my blog
I tried Alabama White Sauce for the first time last year and it took a little getting use to but I enjoy it now.
I’ve never made it myself but I will give your recipe a try.
Thanks for sharing!
I didn’t have any white wine vinegar so I substituted red wine vinegar. This stuff is the BOMB!
I got a salad dressing recipe (ranch type) from my little sister a few months ago that was to die for. This is the same. Matter o’ fact… this would be tasty on a salad, for pete’s sake!