White barbecue sauce? For most of us, that sounds downright suspicious. Around here, barbecue sauce is usually red — tomato-based, smoky, sweet, and slathered on ribs or chicken fresh off the grill.
But nearly 100 years ago, a big Alabama pitmaster named Big Bob Gibson changed the barbecue world with a tangy, creamy white sauce that people still line up for today.
And once you taste it, you understand why.
This famous sauce was originally brushed over smoked chicken, helping keep the meat juicy while adding a bold punch of flavor from mayonnaise, vinegar, pepper, and spices. It’s zippy, savory, a little unexpected — and especially wonderful on grilled chicken.
Bob first started cooking for family and friends back in the 1920s, serving his barbecue on rough oak planks nailed to a sycamore tree in his backyard. Over time, his little barbecue operation grew into the legendary Big Bob Gibson Bar-B-Q restaurant in Alabama, where the famous white sauce still reigns nearly a century later.
No one alive today worked directly with Big Bob, so the original secret recipe has become something of a Southern legend. Still, the core ingredients have stayed remarkably consistent for nearly a century.
Bob slow-smoked whole chickens for hours over hickory wood and knew they needed extra fat to stay juicy and tender. That inspired his now-famous creamy sauce made with mayonnaise, vinegar, salt, pepper, and a splash of lemon juice.
Those simple ingredients transformed barbecue in Alabama.
The sauce is creamy, tangy, peppery, and absolutely wonderful on smoked or grilled chicken. It also tastes fantastic on pork, in sandwiches, on burgers, with fries, and even on roasted vegetables.
Over the years, cooks have added their own twists — a little horseradish here, a pinch of cayenne there — and nearly every pitmaster claims their version is the best.
But the heart of the sauce remains the same today as it was nearly 100 years ago: creamy, zippy, smoky-savory goodness that keeps barbecue juicy and unforgettable.
And lately? White barbecue sauce is having a major moment far beyond the South. Once people taste it, they understand the fuss in a hurry.
Serve it with:
Baked Beans
You will need full-fat mayonnaise, like Hellman's or Duke's, not salad dressing (no Miracle Whip here!) This recipe also calls for apple cider vinegar, dijon mustard, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. I added a spoonful of brown sugar to smooth it out and a teaspoon of horseradish for a little kick.
There's nothing to making this delightful concoction! All you need is a bowl and a whisk. Please don't wait to make it! It will only take about ten minutes of your time! You may even want to double the recipe!
I test-drove it the first afternoon on two granddaughters, who declared it "amazing!" They gobbled it down on plain old wheat crackers and chips. I wouldn't get to make the grilled chicken for them until a couple of days later!
I'm here to tell you Big Bob was right! Over a holiday weekend, I grilled some boneless, skinless chicken breast. I had marinated it for a couple of hours and pounded it out pretty thin. You know how dry a skinny cut of chicken like that can get.
But the white barbecue sauce was magic! I basted a little on each piece as I grilled it. Incredibly, it stayed tender and moist. We drizzled a little more sauce on top for good measure before serving it. It was fabulous!
The teenagers all wolfed it down! Interestingly, this white BBQ sauce has recently exploded onto the food scene. It's a hot ticket these days, and you don't want to miss out! It's become a must-have in our family whenever chicken is served-we had it with pulled chicken on buns last week at granddaughter Julia's college graduation party.
At our house, we never call them leftovers! I call them "plan-overs" or "bonus meals" on our "tip-the-refrigerator" nights! I credit our daughter for making this spectacular lunch from the last pieces of "planover" grilled chicken, lettuce, dried berries, and the remaining sauce. Isn't this gorgeous?
You'll find lots of ways to use this yummy sauce, and your grilled chicken will never be dry again!
A unique mayonnaise-based sauce that's perfect for grilling chicken and great on raw veggies, chips, even sweet corn!
Hellman's and Duke's are excellent choices for mayonnaise
What is white barbecue sauce made of?
White barbecue sauce is usually made with mayonnaise, vinegar, salt, pepper, and lemon juice. Many versions also include horseradish, mustard, garlic, sugar, or cayenne for extra zip.
What does Alabama white BBQ sauce taste like?
It’s creamy, tangy, peppery, and a little sharp from the vinegar. It is not sweet and tomato-based like most red barbecue sauces.
What meat goes best with white BBQ sauce?
Chicken is the classic choice, especially when smoked or grilled. It is also good on pork, turkey, burgers, sandwiches, and even roasted potatoes or vegetables.
Do you cook white BBQ sauce on the meat?
It is usually brushed on near the end of cooking or used as a final finishing sauce. Because it contains mayonnaise, don’t cook it over high heat for long.
How long does homemade white BBQ sauce last?
Store it in a covered jar in the refrigerator. It should keep well for about one week, as long as it is handled with clean utensils.
Can I use white BBQ sauce as a marinade?
It’s better as a finishing sauce or dipping sauce, even as a salad dressing. For marinating chicken, use a regular chicken marinade first, then brush or drizzle the white sauce on after grilling.
Sauces can add so much to any dish. Here are a couple of my favorite sauce recipes!
Jezebel Sauce - Jezebel sauce is a sweet, hot, and spicy condiment originating in the Southern United States, probably also in Alabama.
Cranberry Orange Sauce -You can use frozen cranberries and make this yummy cranberry sauce any time of the year! It's great on turkey and equally amazing on pork!
Dr. Pepper BBQ Sauce -Dr. Pepper BBQ sauce is sweet, sticky, and thick. One can of soda plus pantry ingredients makes a great sauce for pork or chicken.
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Love, GB (Betty Streff)
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