Tangy, peppery, and mayo-based with a vinegar bite that means business—Alabama White Sauce isn’t just a condiment, it’s a whole personality. This Southern classic, known to many as ‘ivory barbecue sauce,’ is the punchy, creamy sauce you didn’t know your BBQ plate was missing.

You’ll want to browse my recipes for Alabama Chopped Chicken Sandwiches, Pulled Pork Sandwiches or go to town and use it as a base for coleslaw or potato salad.

Born in Bama, Built for BBQ

Invented by Big Bob Gibson Bar-B-Q in Decatur, Alabama, this Alabama White Sauce has been gracing barbecue platters since the 1920s—right about the time folks figured out that smoked chicken and pork barbecue deserved more than ketchup.

Unlike Ranch dressing, which leans into herbs and creamy coolness, this white barbecue sauce cuts in with apple cider vinegar, a sting of black pepper, and enough horseradish to remind you it has opinions. It’s as Southern as porch swings and bless-your-hearts, but with a tang that could rattle the screen door.

Sauce Logic 101 and Why It All Works

• Mayo-based structure: The creamy cups mayonnaise base clings to meat without sliding off like a lazy sauce.
• Balanced heat and acid: Tangy white vinegar, lemon juice, and a little teaspoon cayenne pepper cut through the fat while bringing warmth.
• Surprising versatility: More than just for smoked chicken or pork, it shines on salads, potatoes, and as a dipping sauce for chicken wings or French fries.
• Shelf-life friendly: Stores in the refrigerator up to 1 week in an airtight container.
• Better nutrition profile: Lower in sugar than tomato-based sauces, plus a respectable dose of calcium, sodium, and potassium.

Ingredients that Make This Sauce So Boss

Here’s what you need for this tangy, creamy Southern classic:

• Mayo – The creamy backbone of this sauce—rich, tangy, and essential for that classic mayonnaise base texture.
• Apple Cider Vinegar – Brings sharp acidity that cuts through the richness and gives the sauce its signature zip.
• Dijon Mustard or Spicy Brown Mustard – Adds depth and bite—just enough heat and tang to keep things interesting.
• Worcestershire Sauce – Adds umami and complexity, like a quiet background singer who knows their part.
• Prepared Horseradish – For a bold, nose-tingling zing that plays especially well with smoked meats.
• Seasonings – A spice blend made up of garlic powder, onion powder, black pepper, kosher salt, and cayenne pepper delivers punchy flavor, a savory backbone, a touch of heat, and the balance needed to round everything out.

See recipe card for full information on ingredients and quantities.

Variations

• Sub Greek yogurt or vegan mayo for a lighter or plant-based twist.
• Add grated onions for extra bite.
• Swap Dijon with spicy brown mustard for heat.
• Use white vinegar instead of apple cider for sharper tang.
• Add pickle juice or chopped jalapeños for zip.

How to ‘Sauce’ in 10 Minutes

Gather the ingredients for this Alabama White Sauce recipe.

Recipe FAQs

Now Put This Sauce to Work

Drizzle Alabama white bbq sauce on chopped chicken sandwiches or pulled meat sandwiches or use it as a dipping sauce for fried chicken and oven fries. You can even stir it into cold salads or brush it on roasted or grilled pork or onions before serving. It’ll outshine every bottle on the table.

Looking for Beer, Wine, and Cocktail Pairings? Beer: Go for a citrusy pale ale or a crisp wheat beer—something bright that complements the tang of the sauce. Wine: A chilled Riesling or a dry rosé works beautifully to cut through the richness. Cocktail: Pair it with a whiskey smash or a refreshing gin and lemonade combo for a balanced sip.

Expert Tips

• Use full-fat mayo – The real stuff holds the sauce together.
• Let it chill – At least 1 hour in the refrigerator for flavors to marry.
• Always whisk, never stir – You want it smooth, not gloopy.
• Add sugar if your BBQ runs spicy – Just a teaspoon of brown sugar evens it out.
• Don’t skip the vinegar – It’s what makes this sauce dance!

More Sauces from the Sweet Tea Belt

Gratefully adapted from a recipe originally published by Southern Living Magazine.