What’s In Alabama White Sauce?

There is nothing red in this recipe, in contrast to previous ones for barbecue sauce. Many Southerners use white BBQ sauce, commonly referred to as Alabama White sauce, to dip and garnish smoked chicken, hog, and other BBQ meals. Try it with grilled chicken, ribs, or even brisket that has been marinated in a hot sauce. You’ll never think of BBQ sauce the same way again thanks to this creamy, spicy sauce!

A base of mayonnaise and apple cider vinegar serves as the foundation for Alabama white sauce. Although there are many varieties, the usual seasonings are mustard, Worcestershire sauce, sugar or honey, garlic or onion powder, and a lot of black pepper. For a little extra spice and fire, we like to add freshly minced garlic, prepared horseradish, and a dash of cayenne.

A fatty cut of beef is enhanced by the creamy mayonnaise foundation, which is balanced by acid from vinegar and lemon juice. The sauce has a kick from a lot of black pepper, cayenne, and horseradish (use if you have it!). Brown sugar acts as a counterbalance to all of the strong flavors, while garlic adds a savory element.

Serve this dish with slow-cooked meat of any kind, especially if it is smoked or grilled, or with smoked chicken wings for a delicious match. It also tastes fantastic served as a dip for french fries or chicken tenders!


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  • In a medium bowl, whisk together the mustard, Worcestershire sauce, horseradish, brown sugar, garlic, kosher salt, pepper, cayenne, and mayonnaise. For up to a week, cover and store in the fridge.

Ingrid Merhar Erin Merhar is a skilled food stylist, trained chef, and creator of recipes.

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What ingredients are used in Jacks Alabama White Sauce?

Ala. (July 7, 2021)

There is a new sauce at Jack’s, and it has a distinct Southern flavor that only an Alabama-born company can provide. Jack’s Family Restaurants (Jack’s), which prides itself on being “All About the South,” is excited to introduce its Limited Time Offer (LTO) Alabama White Sauce.

Jack’s is putting the new sauce to the test by teaming up with well-known Alabama natives to record and share the delight they experience when taking their first bites of the Jack’s Southern Fried Chicken Sandwich, Double Cheddar Burger, and Bacon Cheddar Melt. Each mouthwatering moment is enhanced by the fusion of spicy flavors and Southern personalities “As Alabaman as they come.

“We’re honored to be the first quick service restaurant to offer Alabama White Sauce given Jack’s deep Southern origins. According to Todd Bartmess, CEO of Jack’s, this century-old sauce is the essence of Southern flavor and will give our customers a wonderful dining experience that is all their own.

To highlight the most recent menu update, Jack’s asked regional specialists in Southern cuisine to try Jack’s Alabama White Sauce for the first time. Three varieties of Alabama White Sauce were sampled by former University of Alabama quarterback and current NFL quarterback AJ McCarron, Miss Alabama 2021 Lauren Bradford, and Southern comedian Matt Mitchell. Jacks’ Restaurant recorded their in-the-moment reactions.

Jack’s Chief Marketing Officer, Billie Jo Waara, claims: “Alabama White Sauce is a well-known condiment in the South. What better way to showcase the sauce’s Southern heritage than to team up with actual Alabama locals to sample it first? She continues, “We are appreciative to these collaborators and are eager for everyone to witness us taking our first tastes live.

Alabama White Sauce, a unique take on conventional BBQ sauce with a potent, tongue-tingling flavor, encapsulates the savory BBQ characteristics of the South. It is a surprise and pleasant addition to Jack’s sandwich and burger menu since it combines peppery, lemon-y, and sweet flavors with a touch of vinegar and spice in a mayo-based sauce.

What flavor does Alabama White Sauce have?

What flavor does Alabama White Sauce have? Red, tomato-based barbecue sauce is very different from white Alabama-style barbecue sauce. It has a lot going on: it has a tinge of spiciness, is quite tangy, and is just a little bit sweet.

What’s in the white sauce?

Melt butter in a 1-1/2-quart saucepan over low heat. Add the pepper, salt, and flour. Cook while constantly stirring over medium heat until the mixture is smooth and bubbling; then turn off the heat. Stir in milk gradually.

Is Ranch dressing Alabama white sauce?

I suppose you might not “understand it” until you try Alabama White BBQ Sauce. Once you do taste it, though, it’s one of those things that kind of lingers in your memory. The same is true with this Alabama White BBQ Dipping Sauce, which is based on the traditional Alabama White Barbecue Sauce (you might have figured this before, hehe).

The main differences between Alabama White BBQ Dipping Sauce and Alabama White Barbecue Sauce are that the latter is slightly richer, thicker, and more powerful. Your tastebuds are taken on a thrilling adventure! You’ll adore this if you enjoy ranch. Even if you dislike ranch, you’ll still enjoy this. That is how amazing it is.

About Alabama White BBQ Dipping Sauce:

Regarding the Ranch situation. I am aware that I’m most likely the only person in the world who dislikes ranch. And to confess it, I probably even act un-American! #AdmittedRanchSnob. I have found one recipe I do enjoy for Ranch and that’s this Easy Greek Yogurt Ranch. However, let’s get back to the Alabama White BBQ Dipping Sauce. This is a little “cleaner tasting than Ranch, not at all herby. It’s a little thicker than Ranch, creamy and lovely with a zippy vinegar edge. Except for the fact that it’s white, it may not actually have much in common with ranch.

Really, it makes a terrific dipping sauce for a variety of foods. Simply apply it anywhere you might apply Ranch. Although it is creamy and rich, in some mysterious way it also cuts through the richness of whatever it is drizzled over. You could want to create your own unique signature sauce using this recipe. When it is served, everyone will certainly comment on it, especially if they have never had the flavors properly introduced to them.

You might want to use it for wings, as I did (see photo); the recipe for Instant Pot BBQ Wings will be presented next. Those wings with the barbecue sauce really improved with the addition of the Alabama White BBQ Dipping Sauce! I believe I would enjoy this drizzled over bacon Brussels sprouts made in the manner of a restaurant. These days, I notice them appearing as appetizers at all different types of restaurants; they seem to be a craze that never goes away! And that’s advantageous. It has enough zing to hold its own against both but would overwhelm a more delicate salad blend. I haven’t tried this as a salad dressing, but I’d stick to a fine, crisp iceberg or possibly a kale salad. If you use it as a dressing, you might want to thin it out a little.

Making Alabama White BBQ Dipping Sauce:

This simple dipping sauce is easy to make. Simply combine everything and serve immediately, or chill it for a while to let the flavors mingle. It does slightly thicken up after being chilled. This dipping sauce has so far only been made with mayonnaise, but I think it would also be delicious made with Greek yogurt, or perhaps a combination of both. No matter how you roll, nothing can go wrong.

To achieve the ideal balance, combine the sauce, taste it, and modify any of the ingredients. This recipe does not contain sugar, which is a common component of barbecue sauce. Feel free to add a teaspoon or so, to taste, of a little white sugar if you prefer a sweeter flavor. Give the sugar a few minutes to dissolve in the sauce if you do decide to add some.

Additionally, you can’t go wrong if you want to use this as a barbecue sauce, perhaps basting your chicken or pork with it as you cook it on the grill. After all, it is the purpose of the original White Alabama Barbecue Sauce. Simply follow this recipe and add a little water to thin it up for the ideal consistency. Just a tablespoon or two of water will be sufficient.

Saving Money on Alabama White BBQ Dipping Sauce:

By purchasing them during the summer sales, particularly during the summer holidays when so many things are so steeply discounted, you may save money on practically all condiments, including mayo and Worcestershire sauce. Additionally, you’ll have another chance if you don’t stock up and run out of supplies. Be on the lookout for decreased condiment sales around the Super Bowl.

Before Easter, during Lent, you can get various types of vinegar on sale, including the more expensive varieties, often without any advertising. For egg dying, you basic whites and apple cider are frequently on sale, so I stock up and purchase several jugs to last me the entire year. Vinegar is a versatile ingredient that I use outside of cooking. For more information on other grocery goods to search for during this special sales time, visit my post on Easter & Lent, Leveraging the Sales.

Don’t purchase them in the tiny jars if you frequently use basic herbs and spices, such as the cumin, cayenne, and chili powder (I use them in rubs and spice blends) or the onion or garlic powder in this recipe. Look in the bargain sections of the dollar store, Aldi, or even buyer’s clubs to find the larger jugs of it for a lot less money. These are goods that typically cost cheaper in the larger jugs than in the produce department’s bulk spice bins or packets. Always keep your spices in a cool, dark cabinet with good sealing. That means to avoid the refrigerator or the oven!

Where is the source of Alabama White Sauce?

The vinegar, sweet, spicy, mustard, and fruity white sauces all have their own unique qualities, but white sauce tops the list as the most distinctive.

This sauce, a mainstay of barbecue in Northern Alabama, is basically a concoction of mayonnaise, vinegar, salt, and pepper. At Big Bob Gibson’s Bar-B-Q in Decatur, Alabama, where freshly smoked birds are taken out of the pit and “baptized” in a pool of the sauce, it was created by Robert Gibson.

On the surface, a hot, acidic mayonnaise may not evoke the same sensation of delicious anticipation as its tomato-based cousins, but with just one taste, I’m confident you’ll be converted.

The dunk or baste of white sauce penetrates the meat and gives a rich tang that can be tasted in nearly every mouthful, unlike other sauces that only rest on top of the chicken skin. It gives the finished chicken such a rich flavor that in a recent head-to-head I had between red and white sauce, the white came out on top.

Who gained fame for Alabama White Sauce?

Most barbecue sauces are labeled with the state they were produced in (like Kansas City or South Carolina). The Alabama style BBQ sauce is one of the few sauces that can be recognized by a person’s name.

The Alabama white barbecue sauce was developed by Bob Gibson more than a century ago, and Northern Alabama backyard cookouts continue to use it today. Gibson created a delectable sauce that people go great distances to sample at its place of origin by combining components that were a little unusual and weren’t typically utilized as the base of regular BBQ sauces.

Want to impress your family and friends this summer with a new barbecue sauce? We’ve got all the information you need about using Alabama white BBQ sauce in your own cooking.

Which state produces the best white BBQ sauce?

The main ingredients in White BBQ Sauce, also known as Alabama White Sauce, are mayonnaise, vinegar, and seasonings. It was created in Northern Alabama and is a mainstay there for offering up delicious dishes like fresh-off-the-grill or smoker barbecue chicken.

When did Alabama White Sauce become popular?

Delicious barbecue is a well-known specialty of Alabama. Of course, no barbeque would be complete without an equally excellent sauce. There are many different varieties of barbecue sauce to pick from in Alabama. But nothing comes close to the legendary white barbecue sauce, a Southern staple for almost a century.

Check out this video for a straightforward recipe for white barbecue sauce:

Big Bob Gibson Bar-B-Q is located in two places:

Alabama White Sauce first appeared when?

In the middle of the 1990s, Big Bob Gibson Bar-B-Q started bottling their Original White Sauce. It is currently offered in Alabama, Tennessee, Mississippi, Georgia, Florida, and supermarket stores nationwide as well as in specialty retailers. When we first began bottling the sauce, the separation was one issue, according to Lilly.

What is BBQ prepared in Alabama?

Payne’s Bar-B-Q compensates for not being the fanciest restaurant in town by serving outstanding pulled pork sandwiches.

Memphis, Tennessee 38114; 1762 Lamar Avenue


At Old Hickory Bar-B-Q, the mutton, spare ribs, and pulled pork are shown along with a view of the dining area.

The most well-known dish in Kentucky is mutton (sheep) barbecue served with “dip,” a Worcestershire-based sauce beloved in the state’s western region, particularly in and around the town of Owensboro. But in eastern Kentucky, where shoulder is popular, pork is just as significant. It is served with the same vinegar-based sauce that is common in western Tennessee and North Carolina, further supporting the movement of barbecue culture westward.

Where to eat it: Old Hickory Bar-B-Q specializes on mutton barbecue, carrying on a nearly century-old heritage.

Owensboro, KY 42301, 338 Washington Ave.


Although the city of St. Louis is known for its signature rib cut, it does not make up a large portion of the city’s barbecue. For instance, baby back ribs are the restaurant’s specialty at Pappy’s Smokehouse, perhaps the best barbecue joint in the city. Locals enjoy eating pork steak with vinegar tomato sauce. Kansas City, at the other end of the state, is known as the “melting pot” of barbecue since it appears to include regional traditions from other places. Pork, beef, chicken, fish, and even beans all make their way into Kansas City pits, as opposed to Texas or the Carolinas where a single protein is the center. Burnt ends, which are chunks of brisket that have been double-smoked and caramelized, are a Kansas City specialty. The barbecue sauce created by Arthur Bryant in the 1920s, a thick molasses and tomato sauce like the Memphis style but sweeter and darker, underlines the city’s variety and is possibly best recognized for it.

What to eat there:

Although it is in Missouri, Pappy’s Smokehouse describes its food as Memphis-style. However, it still manages to seem unique to St. Louis. St. Louis, Missouri, 63103, 3106 Olive St.

L.C.’s Bar-B-Qmight well be the classic example of a BBQ place with character in a community that is not short on them. L.C.’s has it all, from the ambiance of the space to the smoking smoker to the ethereal barbecue. Kansas City, Missouri, 64129; 5800 Blue Parkway


In actuality, Texas barbecue comes in a variety of cuisines that draw on the state’s rich cultural traditions. The Central Texas-style, which got its start in late-19th-century meat markets in Germany and the Czech Republic, is the most recognizable and well-known. This approach is the most basic and primitive one you will find because it combines the most readily available protein, woodbeef, and post oak. Central European butchering customs. Texas has various locations that absolutely avoid barbecue sauce while the rest of the country is busy manufacturing it. The most common cut is brisket, which is closely followed by sausage and less closely by beef short ribs. (Menus items do include pork and even lamb.) East Texas has barbeque customs that are more akin to those of the deep South. Both sauce and pork are more common. Texas’ west and southwest regions are known for its cowboy and Mexican-inspired cuisine. Direct grilling is more typical of cowboy style than offset smoking. Popular meats include chicken, hog, and beef. The Mexican custom popularizes cooking in the barbacoa style.

Louie Mueller Barbecue is the most iconic barbecue joint, from the aged patina from years of pit smoke to the hospitality to the top-notch smoked meat.

Taylor, Texas 76574, 206 W 2nd St.

Franklin Barbecue, which is unmistakably urban and modern, puts up what is possibly the greatest brisket in the entire globe.

Austin, Texas 78702, 900 E. 11th St.

Other Southern Regions

Of course, these prominent types do not represent all barbecue; much as they do when creating their own dishes, barbecue in other parts of the South often echoes these major forms while also incorporating regional customs.


Similar to Memphis, Alabama barbecue is mostly focused on hog shoulder and pork ribs served with a tomato-based sauce. But the state is also where mayonnaise-based white barbecue sauce, which is typically served with chicken, was invented. Big Bob Gibson in Decatur, which has been serving barbecue since the 1920s, is the best example of Alabama’s barbecue culture.


Despite having a long and storied barbecue tradition, Georgia has no unique BBQ style. Georgian barbecue frequently borrows flavors from its bordering nations, with pork being the most widely consumed meat.


Oklahoman barbecue is influenced by the customs of Kansas City, Memphis, and Texas because of its close proximity to each. Popular barbecue options include both beef and pork, and just as the state is geographically sandwiched between the regions that influence it, so is the barbecue itself.

Barbecue outside of the South

The term “barbecue” is nebulous and refers to several things in different countries. This study has limited its scope to the indirect cooking of beef over wood or charcoal that is common in the South. In this sense, the term “barbecue” refers to both a particular cooking method and a more general cultural phenomenon. But in the end, barbecue is subjective, and there are many different ways to cook over fire that, while they might not fit the Southern meaning of the term, are nevertheless seen as barbecue by those who use it. Santa Clara-style barbecue and Baltimore pit beef are two well-known variations that are more akin to direct cooking. Klua-style cooking, which is popular in Hawaii, is quite similar to Southern BBQ.