Alabama White Sauce Recipe

This Alabama White Sauce Recipe dates back to when barbecues became competitions and this sauce is as famous in the state as football. With its creamy and tangy taste, this unique condiment is the perfect pairing to any grilled meat.

Alabama white sauce in a glass jar with a silver serving spoon inside it.

Alabama White Sauce

Growing up in the state of Alabama I knew the importance of football on Saturdays and that barbecue came drenched in white sauce. This creamy and tangy mixture always seemed to pair perfectly with anything from a pulled pork sandwich to grilled chicken. It wasn’t until I’d grown up and moved to New York City that I realized this staple sauce was specific only to my home state.

As the barbecue culture has grown into a massive competition, so have bbq sauces, just ask someone who lives in the Carolinas whether they think all sauces should contain vinegar as Carolina BBQ Sauce does. This unique Alabama white sauce will always be one of my favorites. With its smooth and drippy texture, this sauce has a peppery and tangy taste and a soft finish.

Also made with some simple pantry staples, this sauce can be whipped up for your next outdoor grilling adventure in minutes.

What is Alabama White Sauce?

This mayonnaise-based condiment is credited with Big Bob Gibson of Gibson’s BBQ in both Decatur, and Huntsville, AL, which is also my hometown. Gibson uses this sauce to baste and marinate, but with its now wide popularity, it has also become a table sauce.

It is most commonly used with smoked or grilled chicken but actually pairs well with just about any meat and even fish too. Drizzling some of this creamy condiment on grilled or smoked salmon is quite the treat.

Chicken wing dipping into Alabama white sauce.

What Does White Sauce Taste Like?

This thin sauce has a smooth and creamy taste with a tangy finish. It’s also seasoned with lots of freshly ground pepper. Some recipe versions contain horseradish, which gives the sauce more of a spicy kick, however, the original does not.

I’m a bit of a purist and prefer the original flavor, however, you can easily add in some of your favorite spices or kick it up with some hot sauce too.

What is Alabama White Sauce Made Of?

Just as with any true southern recipe, especially when it comes to barbecue, the ingredients are a bit vague. There are two main ingredients in this white sauce, which are mayonnaise and vinegar. The rest of the ingredients are my best guess and personally think it’s pretty close to the original.

  • Mayonnaise: this ingredient is the base of the recipe and responsible for the creamy white color and smooth texture.
  • Apple Cider Vinegar: the vinegar in this recipe brings out the tartness as well as thins the mayonnaise.
  • Worcestershire Sauce: this southern staple sauce
  • Dijon Mustard: adding just a small amount of this bold condiment will add a wasabi-horseradish kick, but tone down the tanginess.
  • Garlic Powder and Onion Powder: these two spices blend together in this sauce and I’ve made a suggestion over how much to add, however, you can always add more.
  • Salt: always a key spice in just about any southern recipe. Add as much as you like.
  • Freshly Ground Pepper (lots): You really want to see the flecks of freshly ground black pepper in this sauce, so again, this one you can add as much or as little as you’d like.

How to Make Alabama White Sauce

There really is only one step in preparing this delicious and famous barbecue sauce. The rest is just getting the flavor perfect for your tastebuds.

  1. Whisk all the ingredients together in a large bowl until smooth.
  2. Adjust the spices and seasonings to achieve the desired flavor you prefer.

What to Use this Sauce On

This now-famous sauce has become popular in most barbecue establishments, however, it can easily be a marinade or simple table sauce too. Below are some of my favorite ways to use it.

  • Grilled, smoked, or chicken
  • Pulled Pork, brisket, or ribs
  • Beef
  • Grilled or roasted fish
  • Vegetable dip
  • Coleslaw dressing

How to Store this Sauce

I personally love to make large batches of this delicious sauce and then can it so I always have some on hand in the pantry. To store this delicious southern delicacy place it in an air-tight container and keep it in the refrigerator for up to 2 weeks.

Recipe Update

Originally I included canning instructions for this sauce, however, after much research, I’ve decided to remove them. Mayonnaise on its own cannot be canned. When combined with vinegar and made into a sauce it typically will be okay, but I’d rather you not take that chance.

white barbecue sauce in small glass jar with silver serving spoon

Alabama White Sauce

This Alabama White Sauce Recipe dates back to when barbecues became competitions and this sauce is as famous in the state as football. With its creamy and tangy taste, this unique condiment is the perfect pairing to any grilled meat.
4.88 from 8 votes
Print Pin Rate
Course: Condiment
Cuisine: American, Southern
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 Jar
Calories: 1584kcal
Author: Aimee Mars


  • 1 cup Mayonnaise
  • 1/4 cup Apple Cider Vinegar
  • 2 teaspoons Dijon Mustard
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Freshly Ground Black Pepper
  • 1/2 teaspoon Salt


  • In a medium-sized bowl whisk all the ingredients together until smooth.
  • Continue to adjust the spices and seasonings to your desired taste. If the sauce is too thick add 1 additional tablespoon of vinegar and 1 teaspoon of worcestershire sauce until your preferred consistency is reached.


The calories listed are for an entire jar. If adding this sauce into a calorie-counting app divide it into 16 servings.


Serving: 1tablespoon | Calories: 1584kcal | Carbohydrates: 12g | Protein: 4g | Fat: 168g | Saturated Fat: 26g | Cholesterol: 94mg | Sodium: 2872mg | Potassium: 319mg | Fiber: 2g | Sugar: 6g | Vitamin A: 146IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg
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About The Author


I’m thrilled you’ve stopped by my space here and love to connect with new friends through food. I’ve always felt sharing meals brings people together, which is one of the many reasons I began this site.


21 thoughts on “Alabama White Sauce Recipe

  1. I am EXTREMELY disappointed that you took down the canning recipe. I have looked and looked for one and was thrilled when I saw this one for canning it. I guess I will just have to do it and hope I get it right enough not to make us sick. My kitchen, my rules, right?

    1. Hello Rhonda, yes, unfortunately, I took it down due to safety reasons. I will continue to do some research on my end to find a way to make this sauce safe for canning though. I want to make sure it’s safe for you, but I haven’t given up figuring this out myself.

  2. I just tried canning a batch of this white sauce. It seemed to expand and the jars leaked. Did I overfill them? Also, the sauce it more yellow once canned. Is this normal once it’s heated like that?

    1. Jenn, I’m so sorry the jars leaked when you went to can then. I used a 1/2 inch headspace when I did mine, but I’m wondering if a full inch would be better. There are many variables that could have caused it to expand, but it could be related to different brands of products. Some may cause expansion due to ingredients in the mayonnaise for example. Since it didn’t can well I recommend storing it in the fridge. Sorry again that it didn’t work out!!

  3. I have been searching all over the Internet for a proper canning procedure for homemade white barbecue sauce and this is the ONLY recipe I have come across that contains a boiling water bath procedure.

    What is the longest amount of time your white sauce has sat on a shelf at room temperate before consumption? Just want to know so I can decide how big of a batch to make.

    Thank you for your time, and Happy Barbecuing!

    1. Hello Matt, I’m thrilled you’ve found this recipe and that it has what you were looking for. Since this is a water bath method and technically it contains egg from the mayonnaise (even though it’s not a whole egg) I stick to 3 months. I get that’s not super long as far as canning goes and even with the preservatives that come in mayonnaise I still like to stay on the safe side. I hope this helps!

    1. Hmmm, I wonder if it’s due to the dijon mustard and apple cider vinegar. Sometimes those ingredients can have varying colors from brand to brand. Maybe try adding a little less dijon and see if that helps, but if it tastes good I wouldn’t worry too much about the exact color.

    1. I’m shocked you haven’t heard of this sauce! It originated in the Decatur/Huntsville area of Alabama and grew in popularity as Bob Gibson began to enter and win bbq competitions. I bet you could even find some of the original Big Bob Gibson’s sauce in the grocery stores there.

  4. 5 stars
    This looks incredible! I’m making pulled pork and I wanted a variety of sauces and this will be one of them!

  5. 5 stars
    This sauce looks so creamy and delicious. I didn’t know about the cultural bits about it. Thanks for sharing!

  6. 5 stars
    This Alabama white sauce is so delicious! Literally pairs well with everything but I love it with grilled chicken the most. So good!

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