This white barbecue sauce from Alabama is unlike any other you’ve had before. This is the first time I’ve seen a salad created using mayonnaise, rather than a tomato or fruit basis.
With a rich taste that goes well with almost any grilled meat, poultry, smoked pork, and fish, this sauce has a creamy texture and a tangy, peppery flavor.
In the same way that red sauce may be used for marinating or grilling, this white sauce can also be used as a table sauce. While the red stuff may be used for dipping, salad dressing, potato topping, and even as a binding agent for coleslaw or potato salad, white sauce has an advantage over it.
You should only use this sauce at the very end of grilling or smoking, as you should with many other barbecue sauces, particularly if you add sugar to the basic components. In addition to breaking down and separating, the sugar will burn rather than caramelize if it is overheated for too long.
History of White Barbecue Sauce
White barbecue sauce was allegedly invented in 1925 by Decatur, Alabama’s Big Bob Gibson Bar-B-Q owner Bob Gibson.
Beef brisket was never supposed to be served with the white sauce. While grilling meats like chicken and turkey, this sauce was supposed to be used as a finishing sauce, not as a basting medium.
The white sauce Gibson created to dip the birds in after they came off the pit and were held for service kept the meat from drying out over the three hours that it was smoked. He reasoned that the mayonnaise fat was what kept them juicy.
- Prep:20 mins
- Cook:10 mins
- Total:30 mins
- Servings:28 servings
- Yield:3 1/2 cups
|Nutrition Facts (per serving)|
- Mayonnaise, two cups
- 2 tablespoons of white wine vinegar
- Juice of two lemon-sized jugs
- Finely powdered black pepper, from 1/4 teaspoon to 1 tablespoon, to taste
- A pinch of salt
- Cayenne pepper in half a teaspoon
- 1 minced clove of garlic
- A dash of hot brown mustard, if desired
- 1 teaspoon of sugar
- Horseradish, if desired, may be substituted for the horseradish.
How to Do It
1. Gather the necessary supplies.
2. Mix mayonnaise, cider vinegar, and lemon juice in a medium-sized bowl until well blended. Reduce the quantity of apple cider vinegar by half if you like a less tart sauce.
3. Add salt, cayenne, garlic, mustard, sugar, and horseradish, if desired. After 30 minutes, remove the lid and refrigerate.
4. During the last few minutes of cooking, gently brush chicken, turkey, or pork with the marinade. Set aside some of the sauce before you begin cooking the meat so that you may offer it as a dipping sauce for your guests.
Keeping BBQ Sauce Fresh
Storage in the refrigerator for 3 to 4 days is possible with an airtight container.
Pull-Apart Chicken Subs
To create a delicious sandwich, combine the pulled chicken with the Alabama white barbecue sauce in a big bowl. Gently toss to combine. Serve right away with your choice of bread or buns.