This creamy White BBQ Sauce successfully breaks you out of the routine of the normal tomato-based BBQ sauce. Southerners are BBQ experts, so it’s no surprise they’ve created a sauce perfect for every occasion! It goes great with smoked chicken, grilled steak, or mouthwatering ribs and turns any ordinary cookout into a party. 🥳
Honestly, the word barbecue sauce brings to mind a deep tomato-red sauce with smoky overtones. Some are sweeter, some are heavier on the vinegar, some are spicier, and some are fruity (peach or pineapple BBQ sauce – yum!).
Who could have imagined that someone could make a BBQ sauce from mayo? It just goes to show that we never stop learning. (Or stop eating.) 😋
What is White BBQ Sauce?
In the 1920s, Bob Gibson, the owner of Big Bob Gibson’s Barbecue in Decatur AL, invented this exquisite Alabama White BBQ Sauce to smother his awesome smoked chicken. His ingenuity has become a symbol of all that represents delicious southern food unique to northern Alabama.
Basically, it is the same spices that go into traditional BBQ Sauce, but instead of having a tomato base, it uses mayonnaise. The best part about this sauce is not having to slave over the stove for hours, leaving you more time to concentrate on your cookout. The finger-licking goodness of this mix-it-and-go white BBQ sauce is super easy.
What Does White BBQ Sauce Taste Like?
How would I describe the taste? Imagine an entire orchestra bouncing exuberantly from one taste bud to another, producing an exquisite symphony of flavor. The creaminess of mayonnaise, tang of vinegar, acidity of lemon, sweetness of brown sugar, the pungency of mustard, the heat of cayenne, and zing of lemon all create an explosion of flavor that compliments any backyard barbecue.
What’s in White Barbecue Sauce?
- Mayonnaise – This simple and creamy condiment made from eggs, lemon juice or vinegar, and oil is the perfect base for a huge variety of sauces, dips, and dressings. The only thing that would make this recipe better is making your own mayo.
- Brown mustard is much spicier and hotter than the yellow variety. If you want to tame it down just a tad, use yellow mustard.
- Brown sugar adds sweetness and a mild molasses flavor, a trademark flavor of many barbecue sauces.
- Horseradish – spicy and pungent spice that can bring tears to your eyes. Happy tears, that is.
- Garlic – Whether you use it fresh, dried, or powdered, this gives your whole dish a mouthwatering aroma.
- Apple cider vinegar adds a pleasant acidity that balances the sweetness.
- Lemon juice adds a bright, citrusy flavor to savory and sweet dishes alike.
- Cayenne pepper adds spice and color.
- Worcestershire sauce is an English fish sauce that serves as an all-purpose flavor enhancer.
- Creole Seasoning is a wonderful addition to so many recipes. Find a super-easy recipe HERE!
- Salt and pepper – These guys just go so well together and pick up and pass on the flavor perfectly.
- Mayonnaise – Either sour cream or Greek-style yogurt will provide a thick, creamy base for a white barbecue sauce. It will taste slightly different but still awesome.
- Mustard – If you aren’t a mustard lover, you can replace it with a teaspoon of turmeric or just leave it out. If you love mustard but only have whole mustard seeds, you can grind the seeds and replace the tablespoon of mustard with a teaspoon of ground mustard.
- Horseradish can be left out or replaced with wasabi. If you’d like a milder radish taste, you can use other radishes, such as the daikon. Just grind it up in a blender or food processor and replace the horseradish with the same amount of daikon puree. Some people like to use a little ground ginger to replace the heat. Just be careful with this one because too much will change the flavor profile.
- Vinegar and lemon juice – If one or the other isn’t your favorite, just replace one with the other. I often interchange lemon juice and vinegar with no problem.
- Cayenne – if you prefer not having it so hot and spicy, you can always replace cayenne with the same amount of mild paprika.
- Worcestershire sauce – if you don’t have this handy sauce on hand, no worries. Replace it with a dash of balsamic vinegar or soy sauce. I won’t tell anyone if you don’t. 😉
Other Ways to Use White BBQ Sauce
I really do think you can use this sauce for everything, even beauty treatment. Seriously, though, certain foods enjoy a special infinity when complemented with this sauce.
- Sandwiches – replace plain mayo with this drool-worthy sauce such as this Steak and Pepper Sandwich with spicy grilled beef.
- Salad dressing – Yes, I am serious. Toss it with your favorite salad or steamed vegetables for a flavor-packed dressing. It is absolutely mind-boggling on potato and macaroni salads. Switch it out on this German Potato Salad and see for yourself.
- French fries – Dipping fries in this sauce is so much better than ketchup. Baked Yuca Fries are really good with White BBQ Sauce, too.
- Meat that has been grilled or slow-cooked, Pulled Pork, pot roast, baked chicken, you get the point.
- As a marinade before, during, and after grilling (even grilled corn).
More Easy Sauces to Try
How to Make White BBQ Sauce?
- Bowl Ingredients – In a medium bowl, combine mayonnaise, mustard, brown sugar, horseradish, minced garlic, vinegar, lemon juice, cayenne pepper, Worcestershire sauce, and Creole seasoning.
- Whisk – together until all the ingredients have been fully combined. Season with salt and pepper to taste. (Photo 1)
- Adjust – ingredients to suit your taste buds with more vinegar, salt, and/or pepper. (Photo 2)
Enjoy! Use immediately or store in the refrigerator, covered, for up to 3 days.
White BBQ Sauce
- 1 cup (230 g) mayonnaise
- 1 tablespoon (15.79 g) brown mustard
- 2 tablespoons (30 g) brown sugar
- 1-2 teaspoons horseradish
- 1-2 cloves garlic minced, about 1 teaspoon
- 2-3 tablespoons (30-45 ml) apple cider vinegar
- 1 tablespoon (15 ml) lemon juice
- ¼ teaspoon (0.45 g) cayenne pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Creole seasoning optional
- Salt and pepper to taste
- In a medium bowl, combine mayonnaise, mustard, brown sugar, horseradish, minced garlic, vinegar, lemon juice, cayenne pepper, Worcestershire sauce, and Creole seasoning. Whisk together until all the ingredients have been fully combined. Season with salt and pepper to taste.
- Adjust ingredients to suit your taste buds with more vinegar, salt, and/or pepper.
- Use immediately or store in the refrigerator, covered, for up to 3 days.
Tips & Notes:
- This is a good sauce to make the day before, so the flavors meld. It will keep in the refrigerator as long as mayo does.
- If it comes out too thick, add vinegar a little at a time until it reaches the consistency you want.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.