White BBQ Sauce
Quick Bite
A tangy, mayonnaise-based barbecue sauce originating from northern Alabama. Unlike traditional tomato-based sauces, it’s made with mayonnaise, vinegar, lemon juice, black pepper, and spices, giving it a creamy texture and zesty flavor. It’s most commonly served with smoked chicken or pork.
History
White BBQ sauce was created in 1925 by Big Bob Gibson, a pitmaster in Decatur, Alabama. He developed the tangy, mayonnaise-based sauce as a way to keep smoked chicken moist and flavorful in the region’s hot climate. The sauce’s unique blend of mayo, vinegar, and pepper quickly became a local favorite, setting north Alabama barbecue apart from the tomato-based styles found elsewhere in the South.
Today, white BBQ sauce is a hallmark of Alabama cuisine and is used on chicken, pork, and even seafood.
Fun Facts
Big Bob Gibson first dunked whole smoked chickens into buckets of the white sauce right after cooking, letting the tangy mix soak in.
The sauce’s popularity grew so much that bottled versions are now sold nationwide, bringing a taste of Alabama to kitchens across America.
Where to Try
Big Bob Gibson Bar-B-Q - Decatur, Alabama
Full Moon BBQ - Various locations throughout Alabama
Saw’s BBQ - Birmingham, Alabama
Recipe
Ingredients
1 cup mayonnaise
¼ cup apple cider vinegar
1 tablespoon lemon juice
1 tablespoon prepared horseradish (optional, but traditional)
1 tablespoon black pepper
1 teaspoon salt
1 teaspoon sugar
½ teaspoon cayenne pepper (or to taste)
Preparation & Cooking Instructions
In a medium bowl, whisk together mayonnaise, vinegar, and lemon juice until smooth.
Add horseradish, black pepper, salt, sugar, and cayenne pepper. Mix well.
Adjust seasoning to taste—add more vinegar for tang, or more mayo for creaminess.
Cover and refrigerate for at least 30 minutes before serving. Traditionally, it’s brushed or dunked over smoked chicken right after it comes off the grill. Also great as a dip for fries, coleslaw dressing, or sauce for pork and seafood.
