Best Ever Alabama White Sauce — Buns In My Oven (2024)

FAQs

What to pair with Alabama white sauce? ›

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.

However, northern Alabama gets the credit for white barbeque sauce, a truly unique option. The origin of Alabama white sauce can be traced back to one man: Robert Lee Gibson, better known as Big Bob Gibson, of Decatur, Alabama. Gibson earned his nickname from his size — 6'4 and 300 pounds — and an appetite to match.

Classically white sauce drizzled over smoked chicken, but you can also use it on grilled or barbecued meats, wings, vegetables, pizza, burgers, and more. Does Alabama white sauce taste like ranch? No, Alabama white sauce is tangy with notes of vinegar and black pepper.

Alabama barbecue is generally fueled by hickory wood, but oak and pecan are also used. Across Alabama, smoked pork—chipped, chopped, and sliced—is piled on hamburger buns and often topped with coleslaw, with dill pickles added as a defining condiment.

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.

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.

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

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.

Smooth and creamy white gravy, one of the American South's most beloved and versatile sauces, is really just a variation of béchamel, which was brought to Louisiana by French explorers in the 17th century. Excellent draped over chicken fried steak, biscuits or.

Béchamel – milk-based sauce, thickened with a white roux. Beurre blanc – Reduction of butter, vinegar, white wine and shallots.

How old is Alabama White Sauce? ›

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 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.

The answer is it depends on the animal. Texas is the state to go to for barbecue beef brisket. Tennessee is the state to go to for pork ribs and pulled pork.

Few people will disagree that the state of Texas is the best place to experience real American barbecue. Texas is unique in that is has different styles of barbecue throughout the state.

It's safe to say that although Kentucky is most famous for mutton, pork is still king, dominating barbecue menus throughout the state. Mutton, however, is our most distinctive claim to barbecue fame, although only 18 out of 160 places I visited serve it.

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 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.