Classic Tangy Alabama White Sauce Recipe

When you hear the words "barbecue sauce," it's likely that the first thing that springs to mind is a sweet and tangy tomato-based concoction. While that's often the case, especially in 49 out of 50 states, the situation might be different in Alabama, where mayonnaise-based barbecue sauce is a statewide favorite. As recipe developer Jessica Morone says of her take on this classic condiment, "This sauce is super easy to make; it's just one step." She adds, though, that simple Alabama barbecue sauce "will elevate everything you put it on."

All you need to make this sauce are some basic pantry staples and just a few seconds to stir them all together. In fact, you probably already have most of the ingredients on hand, and if you don't, the adaptable recipe can survive a few tweaks and swaps. If you don't have white wine vinegar, Morone says you could sub in cider vinegar for a slightly apple-y tang.

The base of this sauce is mayonnaise and vinegar, but Morone also likes to flavor her take on Alabama white barbecue sauce with Dijon mustard and Worcestershire sauce. She then adds garlic and onion powder, cayenne and black pepper, and a pinch of salt.

There's really only one step to making this sauce: Mix all of the ingredients together until smooth. That's it, you're done!

Once your sauce is done, taste it and see if it needs any tweaking. As Morone tells us, "You can absolutely change up the seasonings in this to change the flavor to your taste." Leave out the cayenne if you're spice-averse, add a splash of hot sauce if you're a fan of heat, or even elevate your Alabama white sauce with spices like nutmeg.

Morone notes that this sauce, if kept refrigerated in an airtight container, may last up to two weeks. You unfortunately can't freeze it, as "the mayo can separate and be runny once it's thawed." If you're looking for ways to use up the sauce within the two-week time frame, it can certainly make for a great barbecue condiment or dipping sauce for fried foods. Morone also suggests using it on sandwiches in place of plain mayonnaise, or you could use it to make egg, potato, or chicken salads. If you thin it out with some additional vinegar, it could even make a dressing for a lettuce-based salad.