A Dip in Bama’s White BBQ Sauce Posted by: Aaron Stearns | 0 Comments
The varieties of barbecue sauce are as numerous as the stars over Alabama but there is one sauce that I find particularly versatile. And you don’t need a stove or a super-secret recipe to make it.
White barbecue sauce.
Legend has it that the sauce was originally developed by Bob Gibson of Big Bob Gibson Bar-B-Q in Decatur, Alabama, back in 1925. The ingredients are simple – simple enough that you can whip up a batch right now, not even having to stop at the Piggly Wiggly for anything special. But the result is a creamy, tangy concoction that will cause you to root around in your pantry for anything to use it on, or dip in it.
And the possibilities really are quite limitless. After you’ve drizzled some on a salt-and-pepper roasted chicken thigh, start thinking about what else would benefit from this white barbecue sauce. How about some grilled pork chops (marinated for an hour in Bloody Mary mix first) and some mashed sweet potatoes? Toss a quarter-cup with some shredded cabbage for a spin on plain cole slaw. Make that grocery store rotisserie chicken of yours, with a healthy spoonful of sauce on top, and run it under the broiler again. Top a toasted piece of good French bread with a late summer tomato slice and a teaspoon of white barbecue sauce. Celery and carrot sticks love taking a dip in it too. You see where we’re headed here.
White Barbecue Sauce
Makes 1 cup
1 scant cup Duke’s mayonnaise (really, only use Duke’s)
1 tablespoon cider vinegar
1 tablespoon fresh lemon juice
2 tablespoons barbecue seasoning (like McCormick’s Grill-Mates)
Combine all ingredients and taste. Adjust seasonings as desired. There, now it’s your recipe too.
Southern food and lifestyle writer Christiana Roussel lives in Birmingham, AL. When not enjoying the occasional biscuit festival or bourbon tasting, there are four chickens, three dogs, two children and one husband who keep her very busy. You can follow her culinary adventures online at
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