Alabama White Sauce

It’s bright with a little tart and bit of spice. Savory notes are blended into a creamy base of real mayonnaise with a splash of cider vinegar, a dash of Worcestershire plus a pop of Tabasco®.

This is not your Texas barbecue sauce and your pulled pork is going to love it!

When Emily up and moved to Auburn to attend college, she was the first in our family to leave Texas in generations. Her adventurous nature took us all on a wonderful journey through the foods of the Southeast, including barbecue and some of the best pulled pork you’ll ever eat.

Barbecue and the sauces that adorn them vary from state to state with some striking differences. This Alabama White Sauce is one such sauce. Simple to make, it delivers big on flavor. It starts with a mayonnaise and vinegar base, seasoned with both garlic and onion powder and a touch of heat from Tabasco®. And with a nod to my Texas Grandmothers, there’s a pinch of brown sugar.

Drizzle over a mountain of pulled pork resting on a toasted bun, pile on the slaw, and you’re in for an exquisite bite! #WarEagle

Alabama White Sauce

1 cup real mayonnaise

½ teaspoon kosher salt

½ teaspoon freshly cracked black pepper

½ teaspoon onion powder (not onion salt)

½ teaspoon garlic powder (not garlic salt)

1 teaspoon dark brown sugar

¼ teaspoon Tabasco®

⅓ cup apple cider vinegar

3 teaspoon water

1 teaspoon Worcestershire sauce

In a small bowl, toss the kosher salt, black pepper, onion and garlic powder along with the brown sugar in the mayonnaise.

Add the Tabasco®, cider vinegar, water, and Worcestershire sauce.

Whisk until very smooth.

Makes about 1-⅓ cups sauce. Keep refrigerated for up to 5 days.