This Alabama white bbq sauce is a tangy condiment made with mayonnaise, vinegar, apple juice, mustard, horseradish, lemon juice, and cayenne. It’s ideal for slathering on grilled chicken or pork, and is a phenomenal dip for French fries.
This mayo-based Alabama white bbq sauce is just as enticing as any of its tomato-based counterparts. It’s bright and tangy, hot and sweet, and an admirable companion to all manner of grilled chicken or pork, hearty sandwiches, roasted veggies, even French fries.–Jenny Howard
☞ Contents
Alabama White BBQ Sauce
Ingredients
- 2 cups mayonnaise
- 2/3 cup cider vinegar
- 1/2 cup apple juice
- 2 teaspoons Creole or Dijon mustard or store-bought or homemade whole-grain mustard
- 2 teaspoons prepared horseradish
- 2 teaspoons fresh lemon juice
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon cayenne pepper
Directions
- In a large bowl, whisk together the mayonnaise, cider vinegar, apple juice, mustard, horseradish, lemon juice, salt, black pepper, and cayenne. Taste and, if desired, adjust the seasonings.
- Cover and refrigerate the sauce for at least 30 minutes before using. (Transfer any unused sauce to a jar and refrigerate for up to 2 weeks.)
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Recipe Testers’ Reviews
This recipe hits all senses in your taste buds. I think it’s a great alternative to regular BBQ sauce and will be more versatile.
I liked the vinegar taste with this recipe. The apple juice tames the vinegar some and the lemon juice gives it a brighter taste. I did have to use coarsely ground Dijon mustard as I couldn’t find Creole mustard. I would want to add a little brown sugar and more cayenne for my taste.
Originally published May 24, 2020
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If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
Roberta King
I’m a huge fan of white barbeque sauce in general and this is a stellar recipe. It makes a liberal amount (about 2 1/2 cups), so thank goodness it’s good on sandwiches and anything grilled.
Our favorite way to use it is on dry-rubbed bone-in chicken thighs (the very best meat for the grill, in my opinion). We also use it to dip roasted cauliflower and zucchini fritters. I used Duke’s mayo and a homemade whole grain mustard1 from the Leite’s Culinaria site.