This traditional Alabama Barbecue Sauce uses Mayonnaise as its base rather than a tomato or fruit base. It is very unlike most traditional barbecue sauces we are more familiar with. Like many barbecue sauces you want to apply this only at the very end of your grilling or smoking. It will break down and separate if it is heated too long. Use this sauce on pulled chicken and sliced turkey. However, it is also works well on smoked pork. Alabama White Barbecue Sauce has a tangy, rich flavor that is a great addition to most grilled foods.
- 2 cups/475 mL mayonnaise
- 1 cup/240 mL apple cider vinegar
- 2 tablespoon/30 mL lemon juice
- 1/4 cup/45 mL black pepper
- 1 teaspoon/5 mL salt
- 1/2 teaspoon/2.5 mL cayenne
1. in a medium bowl, combine mayonnaise with cider vinegar and lemon juice with a whisk until creamy. If you do not want the sauce quite as tart, use half of the amount of apple cider vinegar. Stir in cayenne, salt, and black pepper.
2. Brush lightly over chicken, turkey or pork during the last few minutes of grilling. However, this barbecue sauce is also great as a dipping sauce so set some aside before you start grilling to serve on the table.
If making pulled chicken sandwiches, place pulled chicken in a large bowl, add a good amount of Alabama barbecue sauce and gently toss to coat. Serve immediately.
3. Unused mixture can be stored in an air tight container in the refrigerator for 3-4 days after initial preparation.