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Alabama White Sauce Recipe

Alabama White Sauce

Wholesome Cove
Alabama white sauce is a tangy, creamy, peppery BBQ sauce born in northern Alabama that will completely change how you think about barbecue. Made with a mayonnaise and apple cider vinegar base and loaded with horseradish, Dijon mustard, and cayenne, this no-cook sauce comes together in just 10 minutes and keeps in the fridge for up to two weeks — making it the ultimate make-ahead condiment for smoked chicken, pulled pork, grilled fish, and so much more.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Condiment, Sauce
Cuisine American
Servings 16 servings
Calories 180 kcal

Equipment

  • Medium mixing bowl - Glass or stainless steel works best
  • Whisk - A balloon whisk makes the job easier; a fork works too
  • Measuring cups and spoons
  • Airtight storage container - Mason jars or plastic containers with tight-fitting lids
  • Rubber spatula - For scraping every last bit into your storage container

Ingredients
  

  • 2 cups mayonnaise - 480ml; full-fat recommended for best flavor and texture
  • 1/2 cup apple cider vinegar - 120ml
  • 1/4 cup lemon juice - 60ml; freshly squeezed preferred, bottled works in a pinch
  • 2 tablespoons prepared horseradish - 30g
  • 2 tablespoons Dijon mustard - 30g
  • 1 tablespoon Worcestershire sauce - 15ml
  • 2 teaspoons garlic powder - 6g
  • 1 teaspoon onion powder - 3g
  • 1 teaspoon black pepper - 2g; freshly ground makes a noticeable difference
  • 1 teaspoon cayenne pepper - 2g; adjust based on heat preference
  • 1 teaspoon kosher salt - 6g
  • 1/2 teaspoon paprika - 1g; adds color and a hint of smokiness

Instructions
 

  • Gather all ingredients and equipment on a clean work surface. If using fresh lemons, juice them now and strain out any seeds.
  • Add the mayonnaise, apple cider vinegar, and lemon juice to your mixing bowl. The liquids may initially appear to separate from the mayo — this is normal.
  • Stir in the prepared horseradish, Dijon mustard, and Worcestershire sauce — these three ingredients give the sauce its depth and complexity.
  • Add all dry seasonings at once: garlic powder, onion powder, black pepper, cayenne pepper, salt, and paprika.
  • Whisk vigorously for about 2 minutes, scraping down the sides and bottom, until completely smooth with no visible lumps or pockets of unmixed mayo.
  • Taste with a clean spoon and adjust as needed — add more vinegar or lemon juice for tang, more cayenne for heat, or a pinch of salt to balance.
  • Transfer to an airtight container and refrigerate for at least 2 hours before serving — overnight is even better to let the flavors fully meld.

Notes

  • Use full-fat mayo: Low-fat or reduced-calorie mayo produces a thinner, less flavorful sauce. Duke's is a top recommendation for its tangy, sugar-free profile.
  • Room temperature mayo whisks better: Let it sit out for 15 minutes before mixing for a smoother, more emulsified sauce.
  • Don't over-whisk: Two minutes of vigorous whisking is enough — excessive whisking can thin out the mayo and make the sauce runny.
  • Make it ahead: The sauce tastes significantly better after chilling overnight as flavors meld together. You can make it up to 2 weeks in advance.
  • Taste before and after chilling: Flavors intensify in the fridge, so the sauce should taste slightly under-seasoned when first mixed.
  • Cayenne can vary: Potency differs by brand — start with less if heat-sensitive and add gradually, as you can't take it out once it's in.
  • Storage: Keep in an airtight container in the refrigerator for up to 2 weeks. Always use a clean spoon to scoop. Do not freeze — mayonnaise-based sauces become grainy when thawed.
  • Separation is normal: The sauce may separate slightly after sitting; just stir before use and it will come back together perfectly.
  • Lighter version: Replace half the mayonnaise with Greek yogurt to cut calories and fat, though the texture will be slightly thinner and more tart.
  • Never heat this sauce: It is meant to be served cold or at room temperature — heating will cause the mayonnaise to break and become unappetizing.

Nutrition

Serving: 2tablespoonsCalories: 180kcalCarbohydrates: 2gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 260mgPotassium: 30mgSugar: 1gVitamin A: 2IUVitamin C: 3mgCalcium: 1mgIron: 1mg
Keyword alabama white sauce, homemade bbq sauce, mayonnaise sauce, smoked chicken sauce, white BBQ sauce
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