There are many variations to the delicious Alabama White Sauce.  I will try to include the different variations that I have tried.

If you have never tried a white sauce, you really should.  I do not think it will ever be my replacement for regular BBQ sauce but I sure do enjoy it now and then.  It is runnier that BBQ sauce and it is based on mayonnaise but it is VERY easy to make and taylor to your liking (or to the meat that you will be eating).

Peppery Version

This particular recipe is quite spicy/peppery.  I would not advise using it on a meat that is already quite peppery as it may be a bit overwhelming.


1 cup mayonnaise (Hellmann's)

3 tbsp cider vinegar

1/2 lemon juiced

2 tsp black pepper

1 tsp salt

1 tsp cayenne pepper

1 tbsp horseradish

The sauce is very easy to make.  Combine all the ingredients into a bowl and whisk together.  Store in the refrigerator until you are ready to use it.  I use this as a dipping sauce OR pouring over the meat AFTER it is done cooking.  I have never used it for basting.  

Now the consistency of the sauce is up to you.  I would start by mixing it all together and then slowly add the lemon juice.  Depending on the size of the lemon, you may need more or less juice.  You can't go wrong.  It is just that you may like it a bit thicker or runny.  This will NOT be thick like most BBQ sauces.  It is on the runnier side....but it is delicious.

Zesty Version

This one is less peppery.  I came up with this one after the Peppery Version above was just a bit too much for the wife.


1 cup mayonnaise (Hellmann's)

3 tbsp cider vinegar

1/2 lemon juiced

1/2 tsp black pepper

1/2 tsp salt

1/2 tsp cayenne pepper

2 tsp horseradish

1 tbsp brown mustard 

2 tbsp brown sugar

This version is a bit more to the wife's liking.  It does not have the kick of the Pepper Version. This recipe cuts down on the black and cayenne pepper and adds a bit of sugar.  The brown mustard gives it a bit more zest without heat.


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