Alabama White Sauce may seem like a crazy version of BBQ sauce if you’ve never tried it before. Instead of being ketchup-based like most traditional barbecue sauces, Alabama White Sauce has a mayonnaise base.
This recipe is for my version of Alabama White Sauce. You can find a few different variations on the internet, but I (of course) think this one is best.
It gets an extra flavor boost and a little spice from chili paste. Depending on just how spicy you want it, you can up the amount of cayenne or eliminate it completely.
What does it go with?
It’s particularly good on chicken, especially this sweet & spicy coffee-rubbed smoked chicken I recently made. It also goes well with pulled pork.
How long does it last?
It should last at least 4 weeks if stored in the refrigerator.
Where did it originate?
A man named Bob Gibson invented Alabama White Sauce at Big Bob Gibson Bar-B-Q in Decatur, Alabama. He would dip their whole smoked chickens in it before serving.
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- Apple Cider Vinegar
- Chili Paste (I like Sabmal Oelek)
- Celery Salt
- Black Pepper
1 Cup Mayonnaise
1/4 Cup Apple Cider Vinegar
1 Tablespoon Sambal Oelek Chili Paste
1/4 Tsp Cayenne Powder
1/2 Tsp Celery Salt
1/8 Tsp Black Pepper
Dash of Salt
Combine all ingredients in a small bowl. Mix with a fork or whisk until well combined. Cover with plastic wrap or place in a jar and seal. Store in the refrigerator for at least 12 hours to allow flavors to come together.
Approximately twenty-one 1 tablespoon servings.
- Serving Size: 1
- Calories: 75