A unique BBQ sauce, the Alabama white sauce is a favorite in the South! Ready in under 5 minutes, it's the perfect dip for smoked chicken, or anything else you like.
Thank you Matt Eppright of Thicc.n.Smokey BBQ for this one!
The original Alabama White sauce recipe was first shared by pitmaster Chris Lilly, the pitmaster of Big Bob Gibson's restaurant, but was invented almost a century earlier. It has rightfully been a staple of BBQ in the area, and we're so excited to share this version with you!
Since we are all used to dipping our BBQ in mostly tomato-based sauces, it might sound odd to have a mayo-based sauce - but let's just say its reputation is well deserved. Don't knock it till you've tried it!
As with any sauce recipe, the first step is picking your ingredients. High quality ingredients can really take the end product to another level. Get some freshly ground black pepper, juice your own lemons, and if you're feeling like it, get a fancier mayo brand than you usually do.
That being said, if you're making a larger batch (for a large cookout, if you're cooking for a social event, etc), there's nothing wrong with making some compromises.
So, once you've got everything ready: grab a mixing bowl, and add all of the ingredients to it. Stir until all the ingredients are fully incorporated. Then cover the bowl or transfer to a different container. Place in the fridge for 2-6 hours to allow the flavors to meld.
And that's it! Your Alabama white sauce is ready to enjoy. You can store it in the fridge for up to 2 weeks (although we're certain it will be long gone by then).
You can serve the sauce on the side as a dip, or get crazy and dip the whole chicken in it! Feel free to also experiment by putting it on things other than poultry. Above all, enjoy!
Thanks again to Matt Eppright of Thicc.n.Smokey BBQ for sharing his version of this iconic southern BBQ sauce with us.
Catch you on the next recipe!
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