Mission BBQ Alabama White Sauce Recipe

Alabama white sauce is one of those things that surprises you the first time you taste it. I still remember thinking it would be heavy or overpowering because it’s mayonnaise-based, but instead it was tangy, peppery, and oddly refreshing.

Mission BBQ’s version really nails that balance, and after a few test runs at home, I figured out what makes it work. My early mistakes were using too much mayo and not letting the flavors rest long enough. Once I adjusted the vinegar ratio and gave the sauce time to chill, the flavor came together exactly the way it should—sharp, creamy, and perfect for smoked meats.

Ingredients

Base Ingredients

• 1 cup mayonnaise
• ¼ cup apple cider vinegar
• 2 tablespoons lemon juice (freshly squeezed)
• 1 teaspoon prepared horseradish
• 1 teaspoon Dijon mustard

Seasonings

• 1 teaspoon black pepper
• ½ teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper (optional, for mild heat)

Optional Flavor Adjustments

• 1 teaspoon sugar for slight sweetness
• Extra vinegar for more tang
• Extra black pepper for a stronger bite

Preparation Time and Yield

• Prep Time: 10 minutes
• Chill Time: 30–60 minutes (recommended)
• Total Time: About 45–70 minutes
• Servings: Makes about 1½ cups (8–10 servings)

Instructions

Mixing the Sauce

• In a medium bowl, whisk together mayonnaise, apple cider vinegar, and lemon juice until smooth.
• Add horseradish and Dijon mustard, whisking until fully combined.

This is where I learned that restraint matters. Adding vinegar slowly helps you control the tang instead of overpowering the sauce.

Seasoning

• Stir in black pepper, salt, garlic powder, onion powder, and cayenne if using.
• Taste and adjust seasoning as needed.

Black pepper is a big part of Alabama white sauce. It should be noticeable but not harsh.

Resting the Sauce

• Cover the bowl and refrigerate for at least 30 minutes before serving.

This resting time makes a huge difference. The flavors mellow and blend, and the sauce thickens slightly.

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Tips for the Best Alabama White Sauce

• Use full-fat mayonnaise for the best texture
• Don’t skip the chilling step
• Add vinegar gradually to avoid overpowering the sauce
• Taste again after chilling and adjust seasoning if needed
• Keep the sauce cold when serving for the best flavor

Serving Suggestions

This sauce shines with grilled and smoked foods:

• Smoked or grilled chicken (especially pulled or chopped)
• Turkey breast
• Pulled pork sandwiches
• Grilled vegetables
• French fries or potato wedges

At Mission BBQ, it’s often paired with poultry, and once you try it that way, it just makes sense.

Storage Instructions

• Store in an airtight container in the refrigerator
• Keeps well for up to 5 days
• Stir before each use, as separation may occur

FAQs

Is Alabama white sauce supposed to be sweet?

Traditionally, no. It’s more tangy and peppery, but a small amount of sugar can balance the acidity if you prefer.

Can I make this ahead of time?

Yes, and it actually tastes better after a few hours or overnight in the fridge.

Is this safe to use as a marinade?

It’s best used as a finishing sauce rather than a marinade because of the mayo base.

Can I make it lighter?

You can use light mayonnaise, but the sauce will be thinner and less rich.

How spicy is this sauce?

Mild. The heat mainly comes from black pepper, with optional cayenne for a little kick.

Can I use white vinegar instead of apple cider vinegar?

Yes, but apple cider vinegar gives a smoother, more rounded tang.

This Mission BBQ–inspired Alabama white sauce is one of those recipes that quietly steals the show. Once you have it in your fridge, you’ll find yourself reaching for it far more often than expected, especially anytime grilled chicken is on the menu.