Pioneer Woman Alabama White Sauce

Pioneer Woman Alabama white sauce turns mayonnaise, apple cider vinegar, fresh garlic and horseradish into a creamy, tangy barbecue sauce in 5 minutes. Save this easy white BBQ sauce for tailgates, summer cookouts or Sunday lunch, because it's a no-cook, make-ahead sauce for chicken.

Letting the sauce chill in the fridge is the step that makes it work, because the garlic, pepper and cayenne need time to soak into the mayonnaise. Skipping that rest leaves you with a sharp, flat sauce where the flavors taste separate instead of blended.

Fresh garlic and a spoonful of horseradish give this sauce a savory kick that bottled versions rarely match. Brown sugar and lemon juice also balance the tang, so every bite tastes bright and peppery without feeling heavy.

Pioneer Woman Alabama White Sauce

0.0 from 0 votes

Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking timeminutes

Calories

205

kcal

Mayonnaise, vinegar and lemon juice whisk into a thick, pourable sauce that turns speckled with black pepper and garlic. After a short chill, the flavors settle into a tangy, creamy dip with a slow cayenne warmth.

Ingredients

• 1 c. mayonnaise
  

• 1 tbsp. apple cider vinegar
  

• 1 tbsp. fresh lemon juice
  

• 1 tsp. dijon mustard
  

• 1 tsp. Worcestershire sauce
  

• 1 tsp. prepared horseradish, optional
  

• 1 tsp. brown sugar
  

• 1 clove garlic, finely chopped
  

• 1/2 tsp. kosher salt
  

• 1 tsp. ground black pepper
  

• 1/8 tsp. cayenne pepper
  

Directions

• Gather the base: Spoon 1 cup of mayonnaise into a medium bowl, then pour in 1 tablespoon of apple cider vinegar and 1 tablespoon of fresh lemon juice. Since the acid thins the mayo slightly, it gives the sauce its signature pourable texture.
• Add the seasonings: Stir in 1 teaspoon each of dijon mustard, Worcestershire sauce and brown sugar, plus the optional 1 teaspoon of prepared horseradish. Then add the finely chopped garlic clove, which brings a savory bite to the creamy base.
• Season and whisk: Add 1/2 teaspoon of kosher salt, 1 teaspoon of ground black pepper and 1/8 teaspoon of cayenne pepper. Whisk everything together until the mixture looks smooth, evenly speckled and free of any clumps.
• Chill before serving: Cover the bowl and refrigerate it so the flavors can meld, then give it a quick stir before you use it. Once it is ready, drizzle it over smoked chicken or pulled pork, and keep leftovers in the fridge for up to one week.

Tools for this recipe

• OXO 11-inch balloon whisk, Zulay metal lemon squeezer, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this sauce without horseradish?

Yes, the horseradish is optional in the recipe. Without it, the sauce tastes a little milder but still has plenty of heat from the black pepper and cayenne. If you want extra bite, add a bit more dijon mustard.

How long does Alabama white sauce keep in the fridge?

Store it in a covered container in the refrigerator for up to one week. Give it a stir before each use, since the ingredients can settle a bit. Since it is mayo-based, I would not leave it out at room temperature for long.

Can I make this sauce ahead of time?

Yes, and I actually prefer it that way. Making it a few hours or even a day ahead lets the garlic and pepper blend into the mayonnaise. Just keep it covered in the fridge until you are ready to serve.

What can I use if I don't have a whisk?

A fork works fine for a small batch like this. You can also stir everything together with a spoon in a jar, then put the lid on and shake it. Just make sure the garlic is chopped very fine so it spreads evenly.

Why does my sauce taste too sharp or too thin?

A sharp taste usually means too much vinegar or lemon juice, or not enough time to chill. Measure the liquids carefully and let the sauce rest in the fridge. If it still seems thin, stir in another spoonful of mayonnaise to thicken it.