White BBQ Sauce (aka Alabama White Sauce) (2024)

FAQs

White BBQ Sauce (aka Alabama White Sauce)? ›

Alabama white barbecue sauce is basically mayonnaise and vinegar with some additional seasonings. I make two variations of Alabama white barbecue sauce: The simpler one has 1 cup mayonnaise; 1/2 cup white vinegar; 1/4 cup apple juice; 1 tsp horseradish; 1 tsp lemon juice; 1/4 tsp cayenne; and salt and pepper.

What is Alabama white sauce made of? The key ingredients in Alabama white sauce are mayonnaise and vinegar. From there, the recipes differ slightly, but you'll often find black pepper, garlic, Worcestershire sauce, and hot sauce, among other ingredients.

The flavor of Alabama White Sauce

At first taste, Alabama white sauce has a slightly cool, neutral flavor thanks to the mayonnaise, with the tang of the vinegar to offset any spice. Before long, you start to pick up the exciting flavors from the spice blend, making you want to take another bite ASAP.

Alabama white BBQ sauce is a mayonnaise-based dressing that also includes horseradish and cayenne pepper for a good amount of heat. Two packed tablespoons of brown sugar add some sweetness to the mix, while apple cider vinegar and lemon juice provide some flavorful acidity.

A staple of Northern Alabama barbecue, this sauce is primarily a mixture of mayonnaise, vinegar, salt, and pepper. It was invented by Robert Gibson at Big Bob Gibson's Bar-B-Q in Decatur, AL, where freshly smoked chickens are pulled from the pit and then "baptized" in a pool of the sauce.

What Is In White Sauce? This traditional white sauce starts with a roux of equal parts all-purpose flour and butter, which gives the sauce a rich and creamy base. Whole milk thins the butter-flour mixture, turning the roux into a sauce.

Béchamel – milk-based sauce, thickened with a white roux. Beurre blanc – Reduction of butter, vinegar, white wine and shallots.

If someone told you that their all-time favorite was "white sauce," they're probably from Northern Alabama. Alabama's BBQ isn't as hyped as its Carolina or Memphis cousins, but the uninitiated are missing out.

Unholy BBQ Sauce

Baptise your meat with this Mid Western-style sweet, rich, tomato-based sauce with added flavours of orange and fennel. Mix it with your mince or use it as base to your cooking.

What is the history of white sauce? ›

History of béchamel sauce

Béchamel sauce has its beginnings in Tuscany during the renaissance era, when it was referred to as the 'glue sauce' thanks to its sticky, thick consistency. The creamy white sauce was introduced to France in 1533 by the chefs of Catherina de Medici (wife of Henry II).

Now, the Kansas City burnt end is a staple on every barbecue menu. Arthur Bryant's menu features a wide range of BBQ sandwiches, as well as baby back ribs, chicken and various sides. Arthur Bryant's has long been a Kansas City staple, famous for meats that are slow-smoked by a combination of hickory and oak woods.

Ranch is thin and buttermilky, while white sauce should be thicker and richer, with more tang from the vinegar. It will have a bite similar to that of Carolina BBQ sauce.

Alfredo sauce is a classic cream sauce used in countless pasta dishes. Also known as a white sauce or “pasta in blanco”, alfredo blends simple ingredients and turns them into a rich, indulgent delight.

Country gravy, also called sawmill gravy or white gravy, is a staple of hearty Southern cooking. It can be used as a creamy blanket for chicken fried steak or to accompany a plate of freshly baked biscuits at breakfast time. This recipe is a down-home classic that takes just 15 minutes to pull together.

Is white sauce and cheese sauce the same? No. “white sauce” refers to what's more commonly called a bechamel sauce. It's made from a roux (flour cooked in melted butter) that's used to thicken milk.