A+B White Barbecue Sauce is an Alabama-style White BBQ sauce. You have to try it! Fantastic on barbecued chicken, ribs, pulled pork, and grilled veggies. This is the perfect extra barbecue sauce because you can use it on almost everything. It’s incredibly easy to make, and you add after the food comes off the grill. No fuss, no muss, just flavour!
I learned about Alabama White Barbecue sauce from Jason Reese, aka Pork Ninja, of Earlscourt BBQ in Toronto. I dropped in one day and we got into another long conversation about barbecue – techniques, ingredients, and sauces. Jason started talking about white barbecue sauce and I had to know more. More importantly, I had to taste it.
Alabama White Barbecue Sauce
Alabama White BBQ Sauce is a mayo-based, table-side barbecue sauce that you use to dress your food after it comes off the grill. Unlike the more common sweet sticky sauce that is so great (especially, if you do a little glaze and give it a bit more fire before serving.) Alabama White, or our version A+B White, goes on at the table. It’s fantastic on barbecued chicken, ribs, pulled pork, grilled veggies and even for dipping grilled bread.
The sauce itself is tangy, rich, and incredibly flavourful with a spicy kick from both horseradish and cayenne. Depending on the recipe it can look very white with a few flecks of pepper all the way to a slight light peach colour (which almost assures you of a kick!)
Make it your own
Since it’s a simple no-cook sauce, it lends itself to wide variations in how much of each ingredient you want to use. So it’s great to play with to find your own balance.
Be warned though, the level of intensity in the horseradish you select can really make a difference. And can, in fact, wreck the balance with the other flavours if you get an extra hot horseradish (which actually turns out to be extra hot). I have done this once and immediately shelved that for other purposes and started again.
The sauce improves with age, to a point. So while you can make it and have it on the table in just a couple of minutes, you really do want to let it sit and have the flavours meld. Optimally, you’ll make it a day in advance, but if that’s not an option give it at least 30 minutes to get more interesting.
This sauce is so good, people ask us to make it when they are coming over for barbecue. So we make a LOT. Yes, that good.
And if you haven’t had Jason’s BBQ and are near Toronto, go to Earlscourt BBQ and have it. It’s that good too!
Our A+B White is an Alabama-style White BBQ Sauce which was originally designed to be used table-side on barbecued chicken. But we love it on ribs, chicken, pork, and even on sandwiches. It's a rich, tangy, flavourful sauce that really adds a punch to anything you add it to. It's not designed to be added as a glaze, but to be served alongside your barbecue at the table, as essentially a finishing sauce (if you want to get fancy)
I'm a big fan of using it in addition to a sweet bbq sauce that you glaze on, Talk about layering on the flavours.
- 1c mayonnaise
- 5T cider vinegar
- 1.5T sugar (adjust to your taste)
- 1T horseradish
- 2t black pepper
- 1t garlic powder
- 1t dry mustard
- 1t salt
- 1/2t celery seed
- 1/4t cayenne
Mix ingredients together in a non-reactive bowl or container.
Let the flavours meld at room temperature for at least 30 minutes and up to 2 hours. (After that you can let the flavours continue to develop in the fridge.)
Store in the refrigerator.
It gets better with more time, so make it a day early if you can.
Lasts in the fridge for 2-3 weeks.
Amount Per Serving: Calories: 132Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 8mgSodium: 168mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g
this is a rough estimate of nutritional value.