Equal parts tangy, peppery, savory, and slightly sweet with a kiss of heat, this creamy Alabama White BBQ Sauce is a barbecue-pit staple in the south! Made with basic ingredients in 5 minutes, this flavorful mayo-based barbecue sauce is a delicious way to add rich flavor to all of your grilling season favorites! Try it on chicken, pork, sandwiches, French fries, veggies and more!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Combine base ingredients: Measure and add the following ingredients to a medium size mixing bowl – mayonnaise, vinegar, lemon, and horseradish; along with mustard if using. Whisk together until creamy and smooth.
Add seasonings: Add the sugar, salt, pepper, and cayenne; along with the onion powder, garlic powder and Worcestershire if using. Whisk until combined. Taste and adjust the white sauce as needed, adding more vinegar for tang, sugar for sweet, horseradish for bite, mayo for creamy or salt and pepper for flavor.
Chill: Cover the bowl with plastic wrap or a lid and place in the refrigerator. Allow to chill for at least 30 minutes so the flavors can marry and meld.
Taste and adjust (again): Taste the Alabama sauce and adjust as necessary (using the recommendations above).
Use as a dipping sauce or grilling sauce (mop) or store for later.To use as a grilling sauce: During the last few minutes of grilling or cooking, brush Alabama white sauce lightly over chicken, turkey, pork, or fish.Using as a dipping sauce: Add barbecue sauce to a small bowl and serve as a dipping sauce with your favorite grilled chicken and meats.
Notes
Mustard: I list mustard as optional, but I always add it to my sauce (along with Worcestershire). You can use Dijon, spicy brown and ground mustard interchangeably in this recipe (with a small adjustment if using dry mustard powder).
Dijon has that classic sharp mustard flavor; however, it isn’t as hot as spicy brown. Dijon mustard pairs great with marinades, chicken, fish, and seafood.
Spicy Brown packs a more intense flavor and is slightly hotter than Dijon mustard. Spicy brown mustard goes great with meats and pork.
Ground Mustard Powder is the mildest mustard option with the least heat. You will need to scale back the amount if using dried mustard powder down to a heaping ½ tsp or scant ¾ tsp, depending upon your taste.
Horseradish: Prepared is not the same thing as creamy horseradish! You can use creamy if that’s what you have on hand; however, you can use a lot more as it’s not nearly as potent.
Storage: Store unused white BBQ sauce in an airtight container in the refrigerator for up to 1 week.
Nutritional information is an approximation based upon 13 servings (1/4 cup per serving). Exact information will depend upon the brands of ingredients and precise measurements used.