Recipe courtesy of Erica Barrett
Recipe courtesy of Erica Barrett
Watch how to make this recipe.
Alabama White BBQ Sauce
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- Level: Easy
- Total: 1 hr 5 min (includes chilling time)
- Active: 5 min
- Yield: about 1 3/4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3.5 servings
- Calories
- 490
- Total Fat
- 51 g
- Saturated Fat
- 8 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 26 mg
- Sodium
- 519 mg
This sauce pays homage to my hometown of Mobile, Alabama, where mayonnaise-based barbecue sauces are popular. This recipe brings back memories of celebrating Fat Tuesday every February in my grandmother’s front yard. For Mardi Gras, my uncle Reggie would always barbecue and we would watch the parade.
- Level: Easy
- Total: 1 hr 5 min (includes chilling time)
- Active: 5 min
- Yield: about 1 3/4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3.5 servings
- Calories
- 490
- Total Fat
- 51 g
- Saturated Fat
- 8 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 26 mg
- Sodium
- 519 mg
Ingredients
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Directions
- Stir together the mayonnaise, horseradish, vinegar, lemon juice, brown sugar and Worcestershire sauce in a bowl. Stir in the cayenne, garlic powder, mustard powder, onion powder, paprika, 1 teaspoon salt and 1 teaspoon black pepper. Cover the bowl and refrigerate the sauce for at least an hour to allow the flavors to meld together.
Cook’s Note
The sauce can be refrigerated in an airtight container for up to 5 days.
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