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
Alabama White BBQ Sauce
Ingredients
- 2 cups store-bought or homemade 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.)
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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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.