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If you’ve never made Alabama white sauce before, you’re about to add something to your regular rotation. It comes together in 5 minutes, uses ingredients you probably already have, and it goes with just about everything you’d put on the grill.
It’s bold in a completely different way from any BBQ sauce you’ve tried before. The mayonnaise base keeps it rich and creamy, apple cider vinegar gives it a bright tang, and the prepared horseradish is what makes people stop mid-bite and ask what’s in it.
The first time I made this, it was kind of a last-minute throw-together for a casual dinner. I wasn’t trying to make anything special. It ended up being the thing everyone kept talking about that night, and I’ve been making it ever since. It’s one of those recipes that reminds me how the simplest ideas so often turn out the best. Now it’s one of those sauces I reach for without thinking whenever I need something easy that still feels a little special.
Every single time I serve it to someone new, I watch for that moment right after the first taste. There’s always a pause, they were expecting something basic and then they realize there’s more going on. And then comes the question: what is in this sauce?
If you love a good homemade sauce, my Homemade BBQ Sauce and Carolina Mustard BBQ Sauce are two more worth keeping in the fridge year-round.
Ingredients You’ll Need
- Mayonnaise: The base of the whole sauce. Use full-fat, regular mayo for the best texture. Avoid salad dressing or light mayo here.
- Buttermilk: Adds a gentle tang and thins the sauce slightly so it’s easy to drizzle and dip. No buttermilk? Combine a splash of regular milk with a teaspoon of white vinegar as a quick swap.
- Apple cider vinegar: Gives the sauce its signature tang. This is not the place for a mild or sweet vinegar substitution.
- Spicy brown mustard: Adds heat and depth. Dijon is a fine substitute if that’s what you have on hand.
- Prepared horseradish: The detail that makes this sauce taste authentically Southern and gives it that back-of-the-throat kick. Start with 2 teaspoons and adjust from there.
- Worcestershire sauce: Just one teaspoon, but it adds a savory depth that pulls everything together.
- Spices: Garlic powder, onion powder, kosher salt, and black pepper round out the flavor.
How to Make Alabama White Sauce
Step 1: Combine the Ingredients Add all the ingredients to a medium-sized mixing bowl.
Step 2: Whisk Until Smooth Whisk until completely smooth with no lumps from the mayonnaise.
Step 3: Transfer to a Jar Pour the sauce into a pint-sized mason jar or any container with a lid.
Step 4: Chill Before Serving Seal the jar and refrigerate for at least 1 hour before serving. This step matters more than it sounds.
What to Serve with Alabama White Sauce
This sauce works on almost anything. Here are some of my favorites:
- On grilled or smoked chicken. The classic pairing. Slather it over Grilled Chicken Wings right before serving or set it out in a bowl for dipping on the side.
- As a dipping sauce. Chicken tenders, fries, onion rings, raw veggies. It has a lot more personality than ranch and holds up well next to bold flavors.
- On burgers. Spread it on a toasted bun instead of your usual condiments. It makes a simple backyard burger feel worth talking about.
- As a salad dressing. Thin it slightly with a little extra buttermilk or vinegar and drizzle it over chopped romaine or coleslaw. Bold, creamy, and nothing like anything bottled.
- As a marinade. The mayo and vinegar base tenderizes chicken really well. Coat pieces in the sauce and let them sit for 30 minutes before grilling for extra-moist results.
- On pulled pork sandwiches. Set this out alongside your regular BBQ sauce and let people try both. The white sauce always wins new fans.
Storage
Store the sauce tightly covered in a mason jar or any lidded container in the refrigerator for up to 1 week. Give it a quick stir before using since it can settle slightly after sitting.
Do not freeze this sauce. The mayonnaise base will separate when it thaws and the texture will not come back. Best served fresh and cold, right out of the fridge.
FAQs
Both are creamy and mayo-based, but they taste very different. Ranch leans herby and mild with dill and chives. Alabama white sauce is tangy, sharp, and peppery from the vinegar and horseradish. Both are great, they’re just not interchangeable.
You can, but spicy brown mustard adds more heat and depth. Dijon is the closer match if you’re out of spicy brown.
Vinegar strength varies by brand, so this can happen. Add a small pinch of sugar, stir, and taste again. You can also scale back the apple cider vinegar slightly the next time you make it.
Yes. This recipe makes about 16 ounces, so doubling it gives you a full quart, great for large cookouts. Store in two mason jars and use within a week.
More Homemade Sauce Recipes
- Homemade BBQ Sauce
- Carolina Mustard BBQ Sauce
- Fireball BBQ Sauce
- Buffalo Dipping Sauce
- Big Mac Sauce
Alabama White Sauce Recipe
Ingredients
- 1 cup mayonnaise
- ¼ cup buttermilk
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon spicy brown mustard
- 2 teaspoons prepared horseradish
- 1 teaspoon worcestershire sauce
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
Instructions
- In a medium sized bowl, whisk together all the above listed ingredients. Make sure there are no lumps from the mayonnaise.1 cup mayonnaise, ¼ cup buttermilk, 2 tablespoons apple cider vinegar, 2 tablespoons granulated sugar, 1 tablespoon spicy brown mustard, 2 teaspoons prepared horseradish, 1 teaspoon worcestershire sauce, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon black pepper
- Transfer sauce to a pint sized mason jar, or any container with a lid, and refrigerate for at least 1 hour prior to using to allow all the flavor to blend well.
Jenn’s Notes
Store your sauce in a mason jar or any airtight container in the refrigerator for up to 1 week. Just give it a good stir before serving since it may settle a bit as it sits. Skip the freezer on this one! Because of the mayonnaise base, the sauce will separate when thawed and you won’t be able to get that creamy texture back. This one is best enjoyed fresh and cold, straight from the fridge!
Tips:
- Feel free to play around with the amounts of vinegar, sugar, and prepared horseradish until it tastes just right to you, a little more here or a little less there goes a long way!
- Love a little heat? Throw in a few dashes of your go-to hot sauce to kick things up a notch!
- Want to give your sauce a deeper, smokier flavor? Simply stir in ¼ teaspoon of smoked paprika along with your other spices.
- Short on time? Skip the extra bowls and toss everything straight into your mason jar! Just be sure to give it a really good shake or stir before sealing the lid and popping it in the fridge.
