Alabama White Sauce

Tangy, peppery, and unapologetically bold, Alabama White Sauce is the kind of sauce that doesn’t ask permission. This is the kind of sauce Alabama keeps in the family.

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If you’ve never had Alabama White Sauce, it sounds wrong on paper.

Mayonnaise. Vinegar. Black pepper.
No sweetness. No ketchup. No apologies.

But the second it hits warm food, it makes sense.

This sauce was built to stand up to smoke and fire. It’s sharp, savory, and aggressively balanced — the kind of sauce that wakes up grilled chicken, smoked meats, sandwiches, and anything that’s been sitting near a grill too long.

It’s not here to be subtle. It’s here to cut richness, add bite, and keep you going back for one more dip. Once you make it, you’ll understand why people in Alabama treat this stuff like a personality trait.

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• 1 cup mayonnaise

• ¼ cup white vinegar

• 2 teaspoons Dijon mustard

• 2 teaspoons Worcestershire sauce

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon black pepper

• ½ teaspoon salt

• 1 tablespoon prepared horseradish (optional)

• 1 tablespoon lemon juice

• ½ teaspoon cayenne pepper

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Step 1

In a bowl, whisk together the mayonnaise, white vinegar, Dijon mustard, and Worcestershire sauce until smooth.

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Step 2

Add the garlic powder, onion powder, black pepper, salt, horseradish (if using), lemon juice, and cayenne pepper.

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Step 3

Stir until fully combined and smooth.

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Step 4

Taste and adjust seasoning as needed.

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Pro Tip
This sauce gets better after a few hours in the fridge. It’s elite on smoked or grilled chicken, but don’t stop there — it’s incredible as a sandwich spread, dip, or drizzle over anything that came off a grill.

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