Alabama white barbecue sauce is one of those condiments that quietly steals the show—sharp, peppery, and creamy enough to cling to smoked chicken and pulled pork without ever feeling heavy. This version leans into that classic tang with apple cider vinegar, stone-ground mustard, horseradish, and plenty of black pepper, plus just enough optional sweetness and umami to round the bite. It’s the kind of sauce people remember after a cookout and ask for by name, whether you’re brushing it on grilled chicken thighs, serving it alongside ribs, or drizzling it over a piled-high pulled pork sandwich.
Ingredients
- 1 cup mayonnaise
- 3 tbsp apple cider vinegar
- 1½ tbsp prepared stone-ground mustard
- 2–3 tsp prepared horseradish, to taste
- 2 tsp coarsely ground black pepper (lightly toasted, optional)
- ¾ tsp table salt
- ½ tsp garlic powder
- ¾ tsp onion powder
- ¾ tsp Worcestershire sauce
- ½ tsp hot sauce (such as Louisiana-style), or to taste
- ½–1 tsp honey or sugar, to taste (optional, recommended)
- ½ tsp fresh lemon juice (optional, for brightness)
- ⅛ tsp MSG or 1–2 tsp dill pickle brine (optional, for extra depth)
Directions
Mix the Sauce
If using the toasted pepper option, place the coarsely ground black pepper in a small dry skillet over medium-low heat and toast for 20–30 seconds, just until fragrant. Remove from heat and let cool slightly.
In a medium bowl, whisk together the mayonnaise, apple cider vinegar, stone-ground mustard, horseradish, black pepper, salt, garlic powder, onion powder, Worcestershire sauce, hot sauce, honey or sugar (if using), lemon juice (if using), and either MSG or dill pickle brine (if using) until completely smooth and well combined.
Adjust and Chill
Taste and adjust seasoning: add a splash more vinegar for extra tang, a bit more honey or sugar to round the acidity, or additional hot sauce and horseradish for more heat. The sauce should taste slightly sharper and more intense than you want it to finish, as the flavors will mellow while chilling.
Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to blend and the pepper to soften. Stir well before serving. Use within about 1 week.
Notes
Preparation
- Use a good-quality, full-fat mayonnaise for best texture and flavor; reduced-fat mayo will make the sauce thinner and less stable.
- Prepared horseradish varies in strength—start on the low end and add more to taste once everything is mixed.
- The optional honey or sugar doesn’t make the sauce noticeably sweet; it simply softens the acidity and heat for a more rounded, restaurant-style finish.
- Toasting the black pepper is optional but enhances its aroma and adds a slightly deeper, smokier note.
Serving Suggestions
- Brush over grilled or smoked chicken during the last 3–5 minutes of cooking, then serve extra on the side for dipping.
- Drizzle over pulled pork sandwiches or use as a sandwich spread in place of plain mayonnaise.
- Serve as a dipping sauce for smoked turkey, ribs, or grilled vegetables.
- Thin slightly with water or buttermilk to create a drizzle for grain bowls, roasted potatoes, or chopped salads.
Variations
- Salad Dressing: For a creamy, tangy salad dressing, whisk in 2–3 tbsp buttermilk per 1 cup of sauce until pourable. Adjust salt and pepper to taste.
- Sandwich Spread: For a slightly looser spread for sandwiches or pulled pork, whisk in about 1 tbsp buttermilk per 1 cup of sauce, or simply use the sauce as-is.
- Extra-Spicy Version: Increase the hot sauce to 1–1½ tsp, add more horseradish to taste, and consider a pinch of cayenne for a lingering heat.
- Smoky Version: Add ⅛–¼ tsp smoked paprika or a few drops of liquid smoke for a subtle smoky note.
- Herb Variation: Stir in 1–2 tbsp finely chopped fresh parsley, chives, or dill just before serving for a fresher, greener profile.
Make-Ahead & Storage
- This sauce is best made at least a few hours in advance; overnight chilling gives the most balanced flavor.
- Store in an airtight container in the refrigerator for up to 1 week, stirring before each use.
- Because the base is mayonnaise, do not freeze; the emulsion will break once thawed.
- Always use clean utensils when dipping into the sauce to maximize its shelf life.