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Alabama White Sauce

4.0

(188)

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Cathy Crawford

Big Bob Gibson Bar-B-Q in Decatur, Alabama, is credited with introducing this mayo-based barbecue sauce to the world. Our recipe is loosely based on the version chef Sean Brock serves at his restaurant Husk in Charleston, South Carolina.

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

1

cup mayonnaise

¼

cup apple cider vinegar

1

tablespoon hot chili paste (such as sambal oelek)

1

teaspoon Worcestershire sauce

½

teaspoon celery seeds

¼

teaspoon Aleppo pepper or ¼ teaspoon crushed red pepper flakes

¼

teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

Preparation

  1. Step 1

    Whisk mayonnaise, vinegar, hot chili paste, Worcestershire sauce, celery seeds, Aleppo pepper, and cayenne in a small bowl; season with salt and pepper.

    Step 2

    Do Ahead: Sauce can be made 5 days ahead. Cover and chill.

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Reviews (188)

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  • I loved this sauce! It became a symphony when I added 1 T of spicy brown mustard and 1 T of honey. I think the sweet-hot-creamy-spicy combo takes it to new heights. So fabulous on the braised low and slow pork loin roast, spice rubbed, seared and merlot deglazed.

    • Carla

    • Duluth, MN

    • 3/16/2021

  • Delicious! Didn’t have any hot chili paste, so I used horseradish and everyone loved it!

    • Janet Miller

    • Haymarket, VA

    • 4/22/2020

  • A perfect recipe. I was looking for a white bbq recipe and this is the one that served as my base. I did modify it to my pantry. It was for a Vietnamese group, so used Sriracha instead of paste. Then because I had berbere from an Ethiopian dinner, I used 1 tsp of that instead of the Aleppo/Cayenne. Super. Will make more for upcoming BBQ with friends. Thanks so much for the inspiration.

    • Anonymous

    • ca

    • 8/29/2019