I whipped up an Alabama White Sauce from pantry staples that might become your go to for grilled chicken, pork, shrimp and even fries.

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I thought a mayo based sauce could do much, then I made this Alabama White Sauce and got proven wrong. I mix mayonnaise with apple cider vinegar and a few pantry things, and it turns into this creamy, tangy stuff that makes everything taste sharper, but not in a mean way.

People keep asking if I smuggled a restaurant recipe, like there’s some grand secret, when really it’s just bright acid and fat working together. If you want a sauce that surprises friends and wrecks your “same old” dinners, try this, you’ll get why I keep coming back.

Ingredients

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Creamy mayo brings body and fat calories, little fiber, it adds smooth rich mouthfeel.
Apple cider vinegar gives tang and acidity, low calories, adds bright sour zip.
Fresh lemon juice adds citrus brightness vitamin C cuts richness and makes sauce lively.
Prepared horseradish brings sharp heat and pungent bite, little nutrition, big flavor punch.
Mustard adds tang and subtle spice, contains some protein and minerals, keeps it bright.
A touch of sugar balances acid with sweet, adds a mellow roundness, not much fiber.
Cayenne gives heat and bite, tiny amounts add kick without extra carbs or sodium.

Ingredient Quantities

1 cup mayonnaise (full fat is best trust me)

1/4 cup apple cider vinegar

1 tablespoon fresh lemon juice

1 tablespoon prepared horseradish

1 tablespoon yellow mustard or Dijon

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp granulated sugar

1/2 tsp garlic powder

1/4 tsp cayenne pepper or hot sauce to taste

1/4 tsp smoked paprika optional

How to Make this

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1. Put 1 cup mayonnaise in a medium bowl, full fat is best trust me.

2. Add 1/4 cup apple cider vinegar, 1 tablespoon fresh lemon juice, 1 tablespoon prepared horseradish, 1 tablespoon yellow mustard or Dijon, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon granulated sugar, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper or hot sauce to taste, and 1/4 teaspoon smoked paprika if you want it.

3. Whisk everything vigorously until smooth and creamy, scraping the sides so nothing is missed.

4. Taste and tweak: add a little more vinegar or lemon if you want more tang, more sugar if it tastes too sharp, or more horseradish for extra bite.

5. If the sauce is too thick for drizzling, thin with a teaspoon at a time of apple cider vinegar or lemon juice until you like the consistency.

6. Chill the sauce at least 30 minutes so the flavors meld, overnight is even better, you’ll notice it gets brighter after it sits.

7. Serve as a dip or finishing sauce for grilled chicken, pork, shrimp, steak or fries; if you want to baste meat don’t do it during long, high heat cooking or the mayo can break, brush it on in the last few minutes or just serve on the side.

8. Store in an airtight container in the fridge up to 2 weeks, stir or shake before using because it can separate slightly.

9. Quick hacks: add a little extra smoked paprika or a drop of liquid smoke for more depth but go light, and use fresh lemon juice for the best brightness.

Equipment Needed

1. Medium mixing bowl, about 1.5 to 2 quart, for whisking everything so it wont spill
2. Balloon whisk to get the sauce smooth and creamy
3. Measuring cup and measuring spoons for the mayo, vinegar and spices
4. Silicone spatula or wooden spoon to scrape the sides so nothing’s missed
5. Citrus reamer or handheld juicer plus a small paring knife to cut the lemon
6. Small tasting spoon or ramekin to try and tweak the seasoning as you go
7. Airtight jar or container with lid for chilling and storing the sauce
8. Optional: squeeze bottle or basting brush if you want to drizzle or brush the sauce on meats

FAQ

What is Alabama white sauce and whats it good for?

It’s a mayo and vinegar based barbecue sauce that originated in northern Alabama. It’s famous on grilled or smoked chicken, but works great as a dip, sandwich spread, or salad dressing if you thin it out a bit.

How long will it keep in the fridge?

Store in an airtight container and it will keep 7 to 10 days. Always smell it first and toss if it looks off or has any mold.

Can I use low fat mayo or Greek yogurt instead of full fat mayo?

You can, but full fat mayo gives the best texture and flavor. Low fat mayo or yogurt will make it thinner and less rich, and the taste will change. If you use yogurt, start with half mayo, half yogurt so it doesnt get too tangy.

Can I make the sauce ahead of time?

Yes, definitely. Making it a few hours or even the night before helps the flavors meld. Just give it a stir and let it come close to room temp before serving if you want it less firm.

How do I adjust the heat or acidity if its too spicy or too tangy?

For less heat, cut the cayenne or hot sauce, or add a little more mayo or sugar. For more tang add a teaspoon at a time of apple cider vinegar or lemon juice. Taste as you go, dont overdo it.

Can I use this sauce on other proteins or foods?

Yep. It’s great on pork, shrimp, roasted veggies, fries, and as a coleslaw dressing if thinned. Its versatile, so try it on whatever needs a creamy, tangy kick.

The Best Alabama White Sauce Recipe Substitutions and Variations

Mayonnaise: swap with plain Greek yogurt (use about 3/4 cup Greek yogurt + 1 tbsp olive oil to get the same richness) or full‑fat sour cream; for dairy-free go with a good vegan mayo — works great.
Apple cider vinegar: white wine vinegar or rice vinegar are the closest; you can also use a bit more lemon juice for brightness, just taste as you go.
Prepared horseradish: use freshly grated horseradish (same amount) or 1 tsp wasabi paste in a pinch; or for gentler heat add an extra 1/2 tsp hot sauce plus a touch more mustard.
Yellow mustard or Dijon: swap with spicy brown or whole‑grain mustard for more texture; or stir 1 tsp mustard powder with 1 tsp water to make a quick substitute.

Pro Tips

1. Use full fat mayo and bring it to room temp for a smoother, creamier sauce. Cold mayo can feel chalky and makes emulsifying harder, so give it 10 minutes out of the fridge before you mix.

2. Taste and tweak in tiny steps. Add acid or thin with a teaspoon at a time, more horseradish a little at a time, and salt sparingly until it sings. It’s easier to add than take away.

3. If you want a punchier kick grate fresh horseradish into it instead of only using prepared, or add a drop of liquid smoke or extra smoked paprika for depth. Go light at first, you can always ramp it up.

4. Chill it at least 30 minutes, better overnight. Flavors round out and meld, and if it separates a bit just stir or shake before serving. Store airtight in the fridge and use within about two weeks, smelling it first if you’re unsure.

The Best Alabama White Sauce Recipe

Recipe by Jessica Freneli

0.0 from 0 votes

I whipped up an Alabama White Sauce from pantry staples that might become your go to for grilled chicken, pork, shrimp and even fries.

Servings

servings

Calories

200

kcal

Equipment: 1. Medium mixing bowl, about 1.5 to 2 quart, for whisking everything so it wont spill
2. Balloon whisk to get the sauce smooth and creamy
3. Measuring cup and measuring spoons for the mayo, vinegar and spices
4. Silicone spatula or wooden spoon to scrape the sides so nothing’s missed
5. Citrus reamer or handheld juicer plus a small paring knife to cut the lemon
6. Small tasting spoon or ramekin to try and tweak the seasoning as you go
7. Airtight jar or container with lid for chilling and storing the sauce
8. Optional: squeeze bottle or basting brush if you want to drizzle or brush the sauce on meats

Ingredients

1 cup mayonnaise (full fat is best trust me)
1/4 cup apple cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
1 tablespoon yellow mustard or Dijon
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp granulated sugar
1/2 tsp garlic powder
1/4 tsp cayenne pepper or hot sauce to taste
1/4 tsp smoked paprika optional

Directions

Put 1 cup mayonnaise in a medium bowl, full fat is best trust me.
Add 1/4 cup apple cider vinegar, 1 tablespoon fresh lemon juice, 1 tablespoon prepared horseradish, 1 tablespoon yellow mustard or Dijon, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon granulated sugar, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper or hot sauce to taste, and 1/4 teaspoon smoked paprika if you want it.
Whisk everything vigorously until smooth and creamy, scraping the sides so nothing is missed.
Taste and tweak: add a little more vinegar or lemon if you want more tang, more sugar if it tastes too sharp, or more horseradish for extra bite.
If the sauce is too thick for drizzling, thin with a teaspoon at a time of apple cider vinegar or lemon juice until you like the consistency.
Chill the sauce at least 30 minutes so the flavors meld, overnight is even better, you'll notice it gets brighter after it sits.
Serve as a dip or finishing sauce for grilled chicken, pork, shrimp, steak or fries; if you want to baste meat don't do it during long, high heat cooking or the mayo can break, brush it on in the last few minutes or just serve on the side.
Store in an airtight container in the fridge up to 2 weeks, stir or shake before using because it can separate slightly.
Quick hacks: add a little extra smoked paprika or a drop of liquid smoke for more depth but go light, and use fresh lemon juice for the best brightness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.