If you’ve never tasted Alabama white BBQ sauce, prepare for a game-changer. This creamy, tangy, peppery sauce isn’t your typical ketchup-based BBQ fare. It’s a mayonnaise BBQ sauce that delivers bold flavor with a zesty bite—perfect for grilled chicken, pulled pork, or even as a dipping sauce for veggies.

This recipe is especially great if you’re looking for a low-carb BBQ sauce option that doesn’t skimp on taste. With no added sugar and a base of mayonnaise, it fits beautifully into keto BBQ sauce territory while still satisfying your BBQ cravings.

Why You’ll Love This Alabama White BBQ Sauce

Bold and tangy with a hint of heat
Doubles as a marinade, dressing, or dip
Low-carb and keto-friendly
Whips up in 5 minutes—no cooking required

Ingredients You’ll Need

120 g mayonnaise
30 ml white vinegar
30 ml chipotle mustard (or Creole mustard)
5 g prepared horseradish
5 ml dill pickle juice
1.5 g salt
1.5 g black pepper (adjust to taste)
0.5 g granulated garlic (adjust to taste)
0.5 g cayenne pepper (adjust to taste)
Water to thin to the desired consistency

How to Make It

In a mixing bowl, whisk together the mayonnaise, vinegar, mustard, horseradish, and pickle juice until smooth.
Add the salt, black pepper, granulated garlic, and cayenne. Stir well.
Gradually add water, a teaspoon at a time, until you get the consistency you like. It should be pourable but not runny.
Taste and tweak. Want more kick? Add a pinch more cayenne. Craving extra garlic? Go for it.
Serve immediately or store in the fridge in an airtight jar for up to a week.

Tips for the Best Mayo BBQ Sauce

Use full-fat mayo for the richest, creamiest texture.
Don’t skip the horseradish—it’s the kick that makes this sauce sing.
Make it ahead—letting it sit for a few hours deepens the flavors.
Thicken or thin to your liking with mayo or water. This sauce is all about flexibility.

Why I Fell in Love With This Sauce

The first time I had Alabama white BBQ sauce was at a tiny roadside BBQ joint in the South. It was slathered on a smoked chicken sandwich, dripping down the sides in the most deliciously messy way. I knew I had to recreate it.

Back home, after a few experiments and a kitchen that smelled like a vinegar factory, I landed on this version—simple, punchy, and just right. It’s now a staple in our house, making everything from grilled shrimp to coleslaw taste a little more exciting.

What to Serve With Alabama White BBQ Sauce

Smoked or grilled chicken: It’s a classic pairing.
Pulled pork: Adds tang to cut through the richness.
Burgers or sandwiches: A zippy replacement for mayo.
Grilled veggies or skewers: A keto BBQ sauce dip dream.
Deviled eggs: Mix a spoonful into the yolk filling for a flavorful twist.

How to Store It

Fridge: Keep in a sealed container for up to one week.
Shake or stir before using—separation is normal.
Freezing is not recommended due to the mayo base.

FAQs

Is Alabama white BBQ sauce keto?

Yes! With no sugar and healthy fats from mayo, it’s a great low-carb BBQ sauce option.

Can I make it spicier?

Definitely. Just increase the cayenne or horseradish.

Can I use yellow mustard instead?

You can, but the flavor won’t be as bold. Chipotle or Creole mustard gives it more character.

How long does it last?

Up to 7 days in the fridge.

A Southern Classic with a Creamy Kick

Alabama white BBQ sauce brings a creamy, spicy surprise to your BBQ spread. Whether you’re living low-carb or just want a break from traditional sauces, this mayonnaise BBQ sauce is your new backyard hero. Go on—drizzle, dip, and devour.

Alabama White BBQ Sauce: The Zesty, Creamy Secret Your Grill’s Been Missing

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Author: Amanda Thompson
Total Time: 5 minutes
Yield: About 1 cup (240 ml) 1x
Diet: Vegetarian

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Description

This creamy, tangy, and peppery Alabama white BBQ sauce brings bold Southern flavor to your grill. Made with mayonnaise, vinegar, mustard, and horseradish, it’s a quick, no-cook sauce that doubles as a marinade, dip, or dressing. Low carb, keto-friendly, and ready in minutes!

Ingredients

Scale

120 g mayonnaise
30 ml white vinegar
30 ml chipotle mustard (or Creole mustard)
5 g prepared horseradish
5 ml dill pickle juice
1.5 g salt
1.5 g black pepper (adjust to taste)
0.5 g granulated garlic (adjust to taste)
0.5 g cayenne pepper (adjust to taste)
Water, to thin as needed

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Instructions

Whisk together mayonnaise, vinegar, mustard, horseradish, and pickle juice until smooth.
Stir in salt, black pepper, garlic, and cayenne.
Gradually add water to thin the sauce to a pourable consistency.
Taste and adjust seasoning as desired.
Serve immediately or refrigerate in an airtight container for up to 7 days.

Notes

Use full-fat mayonnaise for best texture.

Letting the sauce sit in the fridge for a few hours enhances flavor.

Not suitable for freezing.

Stir before each use, as separation may occur.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Sauce
Method: No-Cook
Cuisine: American (Southern)