Alabama white sauce is believed to have originated in Decatur, Alabama, USA. The sauce was popularized by Big Bob Gibson Bar-B-Q, a renowned barbecue restaurant in Decatur. The restaurant's founder, Bob Gibson, is credited with creating the sauce in the 1920s.
Legend has it that Bob Gibson initially created the white sauce as a way to add flavor and moisture to smoked chickens.
The tangy goodness of mayonnaise combined with apple cider vinegar and spices enhances everything that Alabama white sauce is put on from chicken, seafood, turkey and everything in between including eggs. This must be one of the easiest sauces to make.
Alabama white sauce is typically served as a dipping sauce for grilled or smoked chicken, turkey, or pork. It can also be used as a marinade or basting sauce during cooking.
what you need
1 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon freshly squeezed lemon juice
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon caster sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (optional)
what to do
Combine all of the ingredients in a bowl, cover, and chill before serving. You can add additional apple cider vinegar for a thinner sauce with a bit more bite