If you have a food experience bucket list, be sure Alabama white BBQ sauce is on it!
If tangy and peppery peak your flavor interest, then Alabama white BBQ sauce might be right up your alley.
Considered the regional-style of barbeque in Alabama, this is the creation of Big Bob Gibson who created the sauce in 1925. Primarily used on chicken and pork, it became an instant hit with the locals and was soon embraced by most of the state. It soon became the iconic flavor that defines Alabama barbeque.
Although Alabama white BBQ sauce takes a completely different approach over its tomato-based counterparts, it shares the same vibrancy and flavor.
Of course, around here we love using it on chicken, but it’s also awesome on pork. Try it as a condiment on any sandwich or even as a salad dressing. Why, we’ve even used it in one of our coleslaw recipes. It’s also great as a marinade or general-purpose dipping sauce.
If you’re looking for authenticity, quit searching the internet; it’s full of crazy adaptations of Big Bob’s creation. We got our recipe straight from the man himself, Chris Lilly. He’s the main man at Big Bob’s and author of “Big Bob Gibson’s BBQ Book“. We can’t imagine it being any more authentic than that!
Alabama White BBQ Sauce
Considered the regional-style of barbeque in Alabama, this tangy and peppery goes well with chicken and pork. Perfect as a dipping sauce or marinade.
GO GET THIS STUFF
- 2 cups Mayonnaise
- 1 cup Distilled White Vinegar
- 1/2 cup Apple Juice
- 2 teaspoons Prepared Horseradish
- 2 teaspoons Ground Black Pepper
- 2 teaspoons Fresh Lemon Juice
- 1 teaspoon Salt
- 1/2 teaspoon Cayenne Pepper
THEN DO THIS
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In a large mixing bowl, combine all ingredients and blend well.
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Store in an airtight container in the refrigerator for up to 2 weeks.
Recipe © 2009 Chris Lilly | Photos © 2018 Gary Glen | All rights reserved
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