White Barbecue Sauce is a regional favorite found in the foot hills of Appalachian Mountains of Northern Alabama. Pit master, Bob Gibson is credited with concocting white sauce back in 1925. This tangy, mayonnaise-based condiment was traditionally used to dress chicken. But today, just about every BBQ joint in the area has a white barbecue sauce on their menus, and they use it on their meats as a marinade, and place it on their tables for serving.
The sauce is so versatile, that you can eat it with everything, using it as a dipping sauce french fries to chicken wings and ribs and even as a dressing for pulled pork sandwiches. Seriously, this unique, tangy flavor is the perfect compliment to just about everything.
To make a White Barbecue Sauce you really only need four ingredients: mayonnaise, vinegar, salt, and coarsely ground black pepper. My Grand’s original recipe called for a little buttermilk and just a touch of heavy cream, to give it a salad dressing- like consistency. But I tweaked it just a little bit, by adding Creole Mustard and Horseradish to her recipe and it turned out just fine.
Makes About 2 Cups
2 cups mayonnaise
1/4 cup heavy cream
1/4 to 1/2 cup buttermilk (as needed for the desired consistency)
6 Tablespoons apple cider vinegar
6 Tablespoons fresh lemon juice
1 Tablespoon coarsely ground black pepper
1/8 teaspoon Creole mustard
1/8 teaspoon prepared horseradish
1 teaspoon Kosher salt
2-3 teaspoons granulated white sugar
2 garlic cloves, minced
Whisk together all ingredients until blended. Pour into a Mason Jar, cap tight with a lid and store in the refrigerator for up to 1 week.