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Ingredient Spotlight: White BBQ Sauce

Sweet Home Alabama...the state known for Southern cuisine from its tip down to its coast. From fried shrimp poboys to oysters on the halfshell, catfish n' hushpuppies to buttermilk fried chicken and everything in between, Bama has a little something for every food lover*. Bless the hearts of those who have not yet had the opportunity to visit this fine state and revel in its food culture.

It comes as no suprise that Alabama does not just do BBQ, it does it remarkably well. Ranging from a wide variety of styles (Texan, Alabamian, Appalachian, just to name a few) and sauces (thin vinegar-based to rich ketchup-based), Alabama's BBQ hits the mark across each of its regions.

We think it vital you know about one of those sauces in particular: Alabama White BBQ Sauce. If you are a first-timer to the world of this tangy, mayo-based sauce, we will be expecting your thank you note in the mail.


This unique sauce is said to have originated in 1925 North Alabama with the Big Bob Gibson Bar-B-Que restaurant in Decatur. It is typically built from mayonnaise, apple cider vinegar, lemon juice, cayenne, and salt & pepper. A little sugar may be added to cut the tang. White BBQ Sauce is best used for dressing chicken, pork or turkey once cooked and is also delicious on cole slaw or as a dipping sauce for fries. Prefer to go the vegetarian route? Try drizzling over a grilled portabello mushroom. No matter which way you choose, we think you will find a way to indulge in this off-the-beaten path BBQ sauce.

~ The Southern Foodways Alliance continues to impress us by imparting knowledge of Southern food to the world. Read more about the other varieties of Alabama BBQs and sauces here.

~ Whether you live in Alabama or just may pay it a visit some day, check out the 100 Dishes to Eat in Alabama Before You Die {cue stomach grumblings}.

~ *While essential ingredients (such as Duke's Mayo) will always remain staples of this region, Alabama cuisine has taken a major turn in the culinary world. Local chefs are now embracing the "new South" by featuring modern takes on the classics. Chef Frank Stitt of the famous Birmingham Chez Fon Fon, Bottega and Highlands Bar and Grill is leading this movement in his commitment to sourcing local ingredients. Meanwhile, Chris Hastings of Hot and Hot Fish Club brings seasonal ingredients to the forefront while Wesley True explores fine dining with a farm-inspired flair at his Montgomery restaurant.