If you’re from the South, you’re probably familiar with Alabama white sauce. Whether it’s chicken or BBQ, we Alabamians put this sauce on just about everything.
Its tangy, homey flavors make it a must-have in any kitchen. We decided to give it a shot and make it ourselves.
Keep reading to see how it turned out.
Recipe inspiration
The sauce was first introduced to Birmingham in 1984 by Miss Myra’s Pit BBQ in Cahaba Heights.
We spoke with owner Pat Martin of Martin’s Bar-B-Que Joint to uncover the secrets behind perfecting Alabama white sauce.
“The original recipe was Big Bob Gibson, and Big Bob gave his recipe to everybody. That’s why it’s out there so predominantly… most people, including myself, used it as a starting point. But obviously, anybody who’s such an ally, you don’t ever want to make something that somebody else’s.”
Pat MartinPat mentioned how the base of the sauce stays consistent, but you can always put your own spin on things.
“When I opened Martin’s Nashville in ’06, I wanted my sauce to be different. I went with cider vinegar instead of the white vinegar Big Bob used, and I added just a shade of sugar—not to make it sweet, but to knock the acidity down a bit, so it’s not too sharp when you eat it.”
Pat MartinHow we made the sauce
After speaking with Pat about how he makes the famous Alabama white sauce, we decided to give it a try using:
- Mayonnaise
- Cider vinegar (as Pat prefers, instead of white vinegar)
- Black pepper
- Red chili flakes
- A pinch of sugar (to balance the acidity)
We gave it a go and enjoyed the white sauce on chicken! It was just as fun to eat as it was to make it. The tangy, creamy glaze coated the chicken perfectly, and the subtle heat and sweetness gave it just the right kick.
Next time you’re craving a taste of home, whip up some Alabama white sauce. It’s the perfect way to bring a little Southern comfort to your kitchen!
Where is your favorite place to get Alabama white sauce? Let us know @Bhamnow.