Alabama White BBQ Sauce
The Big Bob Gibson classic — mayo, vinegar, black pepper, and horseradish. Made for smoked chicken and impossible to find in Texas grocery stores.
- Prep
- 10 minutes
- Cook
- N/A
Equipment
- Mixing bowl
- Whisk
- Glass jar or squeeze bottle
Ingredients
- 1 cup mayonnaise (Duke's is the choice)
- 1/4 cup apple cider vinegar
- 2 tbsp prepared horseradish
- 1 tbsp lemon juice
- 1 tbsp coarse black pepper
- 1 tsp sugar
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp cayenne
- 1/2 tsp mustard powder
Method
- 01
WHISK IT ALL TOGETHER: In a mixing bowl, whisk mayo, apple cider vinegar, horseradish, lemon juice, black pepper, sugar, salt, garlic powder, cayenne, and mustard powder until fully smooth. That's it — no cooking.
- 02
REST IN THE FRIDGE (1 hour minimum): The flavors need to marry. It's decent right away, but great after an hour and phenomenal the next day.
- 03
TASTE AND BALANCE: More horseradish for heat, more vinegar for tang, more black pepper for bite. Reblend and taste.
- 04
JAR AND CHILL: Store in a glass jar or squeeze bottle. Shake before each use.
Dip smoked chicken thighs IN the sauce right off the pit — do not brush it on and cook. Mayo breaks and turns greasy over direct heat. This is a finishing sauce only.
How to serve
- Dip smoked chicken pieces straight into the sauce off the pit.
- Killer as a slaw dressing (thin with a splash of buttermilk) or drizzled over smoked turkey sandwiches.
Keeps 2 weeks refrigerated in a sealed jar. Do not freeze — the mayo will break.