American · Sauce · All year
Alabama White Sauce
4.6 · community
5m
Prep
0m
Cook
Easy
Level
170
Energy
North Alabama's mayonnaise-based heresy that converts everyone who tries it: tangy, peppery, and born to be poured over smoked chicken.
What you need
Ingredients
Servings
8
Before you start
Mise en place
Yield: About 350 ml
Equipment
Small saucepan
Whisk
Prep checklist
Whole Black Peppercorns — coarsely cracked
2 steps
Method
1
Whisk everything until smooth. That's the recipe.
2
Rest 1 hour minimum in the fridge — the pepper and horseradish need time to speak up.
60 min — timer available in cooking mode
Why this works
Big Bob Gibson's original dunks whole smoked chickens straight into a vat of it. Home version: pour generously, question nothing.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight jar in the fridge, 3–5 days. Press plastic wrap onto the surface of starch-thickened sauces to stop a skin forming.
Freezing
Most sauces freeze 2–3 months; freeze in ice-cube trays for single portions. Emulsified butter/egg sauces don't freeze — they break on thawing.
Reheating
Reheat gently over low heat, whisking; butter- and egg-based sauces split when boiled. Loosen with a spoonful of warm water or stock.
Make ahead
Most sauces keep 3–5 days refrigerated and freeze in ice-cube trays for instant single portions. Emulsified butter sauces are best made within the hour.
Wine pairing
Follows the dish it dresses.
Beer pairing
Follows the dish it dresses.
On the plate
Serve it with
Sides
Smoked or grilled chicken
Turkey
A dip for fries that outranks ketchup
Garnish
A final swirl of butter or oil
Fresh herbs
Taste map
Flavour profile
Sweet
1
Salty
3
Sour
2
Bitter
0
Umami
4
Heat
0
Per serving
Nutrition
170
kcal
0g
protein
2g
carbs
18g
fat
3g
fiber
520mg
sodium
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Your notes
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