The Recipe · No.894 · Alabama White BBQ Sauce

Alabama White BBQ Sauce, and where to source it

Keep it thin and pepper-heavy. This is a mop and a dip, not a glaze — the vinegar and a genuinely aggressive amount of black pepper are what make it read as barbecue instead of seasoned mayo.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep5 min
Cooknone — chill
Makesabout 1 1/2 cups
CuisineAmerican
Greedometer ●●●●● Barely a splurge Level Easy
A light hand — your arteries say thanks.
Cook it with
GrillNo-cook
Suits
VegetarianGluten-freeDairy-free
Contains  eggs
Make it vegan: a flax or aquafaba egg for the egg.
Straight Answers
Can you freeze Alabama White BBQ Sauce? — Not ideal

Not really — the cream, custard, or emulsion turns grainy or splits once thawed. This one is best kept fresh in the fridge.

Can you make Alabama White BBQ Sauce ahead of time? — Yes

Yes — it keeps in the fridge for several days; stir or shake it before serving.

Is Alabama White BBQ Sauce gluten-free? — Yes

Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.

Is Alabama White BBQ Sauce vegan? — Vegetarian, not vegan

It’s vegetarian but not vegan as written — it has egg. Make it vegan: a flax or aquafaba egg for the egg.

Part One
The Ingredients — and where to get them
Cook for 1 cups
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Mayonnaise
The base. Real, full-fat.
1 cuprecommended
Source it →
Apple cider vinegar
Thins it and brings the Southern tang. To taste.
1/4 cupto taste
Source it →
Coarse black pepper
Be aggressive — this sauce is defined by pepper. Freshly cracked, to taste.
1 tbspto taste
Source it →
Prepared horseradish
A little backbone and bite. To taste.
1 tspto taste
Local / market
Lemon juice
A squeeze to brighten. Optional.
1 tspto taste
Local / market
One list, with a link to where to buy each one.
Part Two
The Method
  1. WhiskWhisk everything smooth — it should be pourable and loose, not thick like mayo.
  2. RestChill an hour so the pepper and vinegar settle in, then mop over smoked chicken or use as a dip.
Part Three
The Toolkit

Squeeze bottle · Balloon whisk

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