Alabama white sauce is a creamy, peppery sauce from northern Alabama. It's made with mayo, vinegar and horseradish instead of tomato. Brush it on smoked chicken or use it as a dip, and you'll see why it has a cult following.
The recipe
Ingredients
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tbsp lemon juice
- 1 tbsp prepared horseradish
- 1 tsp Dijon or spicy brown mustard
- 1 tsp Worcestershire sauce
- 1 1/2 tsp coarse black pepper
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp cayenne
- 1 tsp honey or sugar (optional)
Steps
- Add all the ingredients to a medium bowl.
- Whisk until smooth. The sauce should be thinner than mayo, about the thickness of ranch dressing. Add a splash more vinegar to thin it.
- Taste and adjust. Add more horseradish or cayenne for a stronger kick, or honey to soften the tang.
- Cover and refrigerate for at least 1 hour so the flavors blend.
- For smoked chicken, pour some sauce into a separate bowl. Brush or dunk the cooked chicken once it reaches 165°F, in the last few minutes of cooking or right after it comes off the smoker.
- Serve the rest of the sauce cold on the side for dipping.
Why this works
Smoked chicken can be a little dry and mild. A tangy, creamy sauce adds moisture and a sharp, peppery bite. The vinegar and lemon keep the mayo from feeling heavy, and the horseradish gives it a clean heat that sneaks up on you.
How to use it
- Chicken: the classic. Dunk pieces of smoked whole chicken in the sauce right after cooking, or toss smoked chicken wings in it.
- Turkey: slice smoked whole turkey and drizzle it on top, or use it on leftover turkey sandwiches.
- Dip: serve with fries, chips or raw veggies.
- Slaw: toss with shredded cabbage for a quick creamy slaw.
- Pork: it's good on pulled pork too, but go light.
Food safety tips
Mayo-based sauces need to stay cold. Keep the sauce in the fridge until you need it, and don't leave it out more than 2 hours (1 hour on a hot day above 90°F).
Never put a brush that touched raw chicken back into the sauce. Pour off what you need into a separate bowl, use it only on fully cooked chicken (165°F), and throw out any leftovers from that bowl. Check your chicken with an instant-read meat thermometer before saucing.
Make ahead and storage
The sauce tastes better after a few hours, once the pepper and horseradish settle in. Store it in a sealed jar in the fridge for up to about 1 week. Don't freeze it, because the mayo separates.
Variations
Extra peppery: double the black pepper.
Spicy: add 1–2 tsp of your favorite hot sauce.
Herby: stir in 1 tbsp chopped fresh parsley or dill.
Lighter: swap half the mayo for plain Greek yogurt.
Pair it with chicken seasoned with our poultry rub for a full Alabama-style plate.
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