White BBQ Sauce: Best Sauce You Have Never Tried

Weapon for Premium Beef & Pork

If your backyard grilling routine is stuck on repeat with standard sweet red sauces, it's time to introduce your kitchen to Alabama White BBQ Sauce.

I read about this recipe in one of my old cookbooks and it sent me on a research tangent I didn't expect!  It was invented in the 1920s, and this Southern classic swaps out tomatoes for a rich mayonnaise and tangy apple cider vinegar base, kicked up with coarse black pepper and a sharp bite of horseradish. Because it's acid-forward and low-sugar, it won't burn on the grill. Instead, it cuts through rich fats, locks in juices, and amplifies the flavor of high-quality meats.  

PERFECT for KETO friendly recipes!

How to Pair it With Our Catalog

• Dry-Aged Beef Patties: Heavy red sauces drown out premium beef. A light swipe of white BBQ sauce on the bottom bun complements the complex, nutty notes of dry-aged beef patties without masking it.
• Smashburger Blend: The high fat and crispy, lacy edges of a smashburger blend love acid. Drizzle this sauce right over the hot patty to cut through the richness beautifully.
• 1lb Ground Chuck or Sirloin: For juicy chuck burgers, use it as a savory table sauce alongside sharp cheddar. For leaner sirloin patties, the mayo base adds a splash of much-needed moisture when pan-searing.
• Pulled Pork & Brisket: Slather it on a Duroc pulled pork sandwich to balance the rich pork fat, or use its heavy black pepper and horseradish notes to elevate the smoky bark on a beef brisket.

The 5-Minute White BBQ Sauce Recipe

Pitmaster Pro Tip: For that perfect juicy finish, brush this sauce onto your burgers or pork chops during the last 60 seconds of grilling. It will flash over the heat and create a glossy, velvety glaze that locks in every ounce of juice.

Prep time: 5 minutes | Yield: About 1.25 cups

Ingredients

1 cup High-quality mayonnaise (I love the Dukes if I can find it!)
1/4 cup Apple cider vinegar
1 tbsp Prepared horseradish (add more for extra kick)
1 tbsp Lemon juice
1 tsp Coarse black pepper
1/2 tsp Garlic powder
1/2 tsp Onion powder
A splash of Worcestershire sauce and a pinch of salt

Directions

1. Whisk: Combine all ingredients in a medium bowl or glass mason jar. Whisk or shake vigorously until completely smooth.
2. Chill: For the best flavor, let it sit in the fridge for at least 30 minutes before serving so the spices and vinegar can marry.
3. Store: Keep in an airtight container in the fridge for up to two weeks.

This recipe adds a little flavor and variety to our burgers and shredded beef and pork rotation. I'd love to hear if you make it, and how it goes!

XOXO,

Louisa