Sauces & Condiments American

Alabama White BBQ Sauce

Mayonnaise, vinegar, lemon, sugar, pepper, cayenne and Cajun spice whisk into the tangy white barbecue sauce associated with Alabama.

Alabama White BBQ Sauce

What It Is

Mayonnaise, vinegar, lemon, sugar, pepper, cayenne and Cajun spice whisk into the tangy white barbecue sauce associated with Alabama.

Origin

Alabama white barbecue sauce is associated with northern Alabama and is traditionally mayonnaise- and vinegar-based.

Fun Fact

Aroma changes how strongly we perceive flavour, which is why herbs, citrus peel and warm spices can make a simple recipe taste far more complicated than the effort involved.

Prep
5 min
Cook
—
Total
5 min
Servings
20 tbsps
(2 if company's coming and you're only pretending to like them)
Difficulty
easy
Gluten-Free Dairy-Free Nut-Free
Diet
Vegetarian, Gluten-Free, Dairy-Free, Nut-Free, Low-Carb
Away Mission
40 min walk
(roughly one away mission's worth of running from something that wants you dead)
#alabama-white-bbq-sauce #american #sauces-condiments #spoon-and-scribble

Ingredients

  • 2 cups light mayonnaise
  • 1½ tbsp sea salt
  • 2 tbsp black pepper
  • 6 tbsp white vinegar
  • 6 tbsp lemon juice
  • 4 tbsp white sugar
  • 1 tsp cayenne
  • 1 tsp Cajun spice

Steps

  1. Whisk all ingredients together until smooth.
  2. Cover and refrigerate before serving.

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Notes

Taste before the final adjustment. A recipe should guide dinner, not bully it. If it needs a little more acid, sweetness, salt or heat, make the change in small steps instead of launching the whole spice rack into orbit.

Nutrition Facts
Per 2 tbsp
Calories 170
Burning this off: one beer-league hockey game, including the fighting.
% Daily Value*
Fat 17.0 g 23%
Saturated + Trans 2.5 g 13%
Cholesterol 10 mg
Sodium 570 mg 25%
Carbohydrate 3.5 g
Fibre 0.0 g 0%
Sugars 3.0 g 3%
Protein 0.0 g
Potassium 20 mg 0%
Calcium 5 mg 0%
Iron 0.1 mg 1%
*5% or less is a little, 15% or more is a lot. Sodium levels calculated in a country with universal healthcare — and it's free, so don't worry about it too much.
A genuinely respectable nutrition profile. No red flags here — go ahead and feel a little smug about it.

Substitutions

Use equivalent ingredients where needed for allergies or availability, but keep the main sweet/sour/salty/spicy balance intact. This is cooking, not a hostage negotiation.

Storage

Keep tightly covered in the refrigerator and use within about 1 week for best quality. The older version’s one-month suggestion is far more optimistic than I am willing to be with homemade mayo-based sauce.

Freezing

Most dry seasonings do not need freezing. For wet sauces, freeze in small portions only if the ingredients tolerate it; creamy emulsions may separate after thawing.