Alabama White Sauce: The New Ketchup? (2024)

FAQs

What is Alabama white sauce made of? ›

Alabama white sauce starts with a base of mayonnaise and apple cider vinegar. Many variations exist but typical flavorings include mustard, Worcestershire sauce, sugar or honey, garlic and/or onion powder, and lots of black pepper.

Alabama white BBQ sauce is a mayonnaise-based dressing that also includes horseradish and cayenne pepper for a good amount of heat.

It was created by Robert Gibson, owner of Big Bob Gibson's Bar-B-Q in Decatur, in 1925. The sauce is a combination of mayonnaise, apple cider vinegar, lemon juice, black pepper, and salt and was initially used only on chicken.

Alabama white sauce is great on meat, but it's also delicious on vegetables. Drizzle it on grilled veggies like grilled asparagus, zucchini, broccoli, or green beans.

No, Alabama white sauce is tangy with notes of vinegar and black pepper. Ranch emphasizes herbs and may be a bit more sweet.

The flavor of Alabama White Sauce

At first taste, Alabama white sauce has a slightly cool, neutral flavor thanks to the mayonnaise, with the tang of the vinegar to offset any spice. Before long, you start to pick up the exciting flavors from the spice blend, making you want to take another bite ASAP.

The creation of white barbecue sauce, often called “Alabama White,” is credited to Robert “Big Bob'” Gibson at Big Bob Gibson's Bar-B-Q restaurant, in Decatur, Ala., in 1925.

Alabama white sauce

It is believed to have been invented by Bob Gibson at the Big Bob Gibson Bar-B-Q in Decatur in 1925. The sauce's popularity was mainly confined to northern Alabama until 1994 when it began to be bottled and sold commercially.

Alabama white sauce—also known as Alabama white barbecue sauce—is a mayonnaise-based vinegary condiment, which originated in Decatur, a city in Northern Alabama. Cooks in Alabama use it as a marinade, a basting liquid, and a dipping sauce.

Béchamel sauce: White sauce, based on milk thickened with a white roux. Espagnole sauce: Brown sauce based on a brown stock reduction, and thickened with a brown roux. Ingredients typically include roasted bones, bacon, and tomato (puréed or fresh).

Can I buy ready made white sauce? ›

BECHAMEL SAUCE READY TO SERVE - 1LTR

A full flavoured, ready to use versatile bechamel sauce enriched with butter. Perfect as part of a lasagne, pasta carbonara or chicken pie. This smooth and creamy sauce is very versatile and can also be used as a base for creating other sauces like Mornay sauce.

Another name for bechamel — or béchamel — is "white sauce." Making a bechamel is a very basic technique in French cooking which begins with a roux, a cooked mixture of flour and butter, and after slowly whisking in milk, ends in a creamy sauce.

In multiple tests, we found very little difference in the amount of clumping that occurred in the cold and room--temperature milks—both were fairly smooth, with minimal lumping. The hot milk, however, yielded significantly more lumps despite the same amount of vigorous whisking.

Add ground black pepper or ground cayenne pepper to white sauce to give it a kick. Add marjoram, beef bouillon powder and a pinch of ground thyme powder for country fried steak or other beef dish. Add paprika, parsley, white wine and a squeeze of fresh lemon juice for seafood dishes.

While white sauce pasta can be delicious and satisfying, it tends to be higher in calories, fat, and sodium compared to pasta dishes with lighter sauces. The creamy white sauce is typically made with ingredients like butter, heavy cream, and cheese, which contribute to its rich flavor and texture.

The creation of white barbecue sauce, often called “Alabama White,” is credited to Robert “Big Bob'” Gibson at Big Bob Gibson's Bar-B-Q restaurant, in Decatur, Ala., in 1925.

White sauce – also known as béchamel – is made with flour, milk, and butter. It's a basic sauce that can be used as a base for other sauces or as a topping for dishes like lasagna. Alfredo sauce, on the other hand, is made with butter, cream, and Parmesan cheese, and has a much richer flavour than white sauce.

A staple of Northern Alabama barbecue, this sauce is primarily a mixture of mayonnaise, vinegar, salt, and pepper. It was invented by Robert Gibson at Big Bob Gibson's Bar-B-Q in Decatur, AL, where freshly smoked chickens are pulled from the pit and then "baptized" in a pool of the sauce.

The homemade white bbq sauce is white with a mayo base, but unlike the dressing you would use on classic coleslaw or broccoli salad, it is not sweet. It has a more robust savory flavor thanks to the vinegar's tang and the black pepper and horseradish's mild heat.