Alabama White BBQ Sauce

 

What is the Alabama White BBQ Sauce?

 


When you think of a BBQ sauce you usually imagine a dark red brownish sauce… but White BBQ Sauce?! This is a tangy mayonnaise-based sauce -which is the reason for its color- made tangy with the addition of vinegar, horseradish, and sometimes mustard.




This incredibly easy-to-make Alabama White Barbecue sauce was invented in 1925 by Robert 'Big Bob' Gibson at Big Bob Gibson's Bar-B-Q Restaurant, in Decatur.

Alabama barbecue is principally focused on pork shoulder and pork ribs served with a tomato based sauce, not unlike Memphis. But, the state is also the birthplace of White Barbecue sauce, which is traditionally served on chicken and the one we will prepare today!







Ingredients for a delicious and tasty Alabama White BBQ Sauce:

 

In this recipe we won’t use mayonnaise.  As you may know if you have read our previous posts, instead of mayo we rather use Alioli… always!! And in this recipe we’ll get the tangy flavor from apple cider among other ingredients. 

 



gr.

  • Alioli

100%

240

  • Apple cider

25%

60

  • Horseradish

7%

16

  • Lemon juice

3%

6

  • Spicy brown mustard

7%

17

  • Cayenne pepper

0,2%

0,5

  • Black pepper 

1%

2

  • Brown or turbinado sugar

11%

26

  • Salt

1%

3

  • Paprika (Optional)



 

 

 

 

How to make the White BBQ Sauce?

 

This is so simple, you won’t believe it!!!

 

  1. Mix all the ingredients together until you obtain an homogenized sauce.

  2. Pour the White BBQ Sauce in a nice bowl or jar to serve. Keep it refrigerated up to 2 weeks.

 

This White BBQ Sauce is ideal for meats like pork and chicken in the BBQ, but you may use it as a substitute of common mayonnaise and to boost the flavor of salads or Sandwiches, like the famous Alabama Style BBQ Chicken Sandwich.



Enjoy, and let us know please how it goes!!

 

 

Tips and Tricks to prepare the best White BBQ Sauce

 

  • First, separate the ingredients in 2 groups: 

    • Group A: “dry” ingredients like salt, pepper (coarsely ground, to taste), sugar, etc.

    • Group B: liquid or humid ingredients, like: alioli, apple cider, lemon juice...

  • Once you have both groups -mixed separately- then, mix Group A and Group B all together.

  • When mixing the ingredients, and when preserving the sauce, do it in non-reactive containers, like a BPA-free plastic, or even better, a glass bowl or jar!

  • Be careful with the amount of Paprika because it would turn it red!








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