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Marinades, Sauces, Rubs & Salsas

Alabama White Sauce

Pit-cooked whole chicken slathered with Alabama white sauce has a rich history in the barbecue world, going all the way back to Big Bob Gibson, the pitmaster behind his eponymous restaurant in Decatur, Alabama. I was introduced to the mysteries of Alabama white sauce by my dear friend Pat Martin, a barbecue badass. When you first dip the perfectly cooked chicken in the creamy white sauce, you’ll ask, “How have I never had this before?” The tang of the vinegar and the mayonnaise is just amazing.


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Excerpted from South by Sean Brock (Artisan Books). Copyright © 2019. Photographs by Peter Frank Edwards.


Alabama White Sauce

Recipe Notes

  • Yield: Makes 1 ½ cups


  • 1 cup mayonnaise, preferably Duke’s
  • ½ cup apple cider vinegar
  • 2 tablespoons Pepper Mash
  • 1 ½ teaspoons grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon freshly ground black pepper
  • ¾ teaspoon Worcestershire sauce, preferably Bourbon Barrel
  • ½ teaspoon kosher salt
  • ½ teaspoon Espelette pepper
  • ½ teaspoon Aleppo pepper
  • ½ teaspoon celery seeds
  • ¼ teaspoon cayenne pepper

Recipe Steps

1: Combine all the ingredients in a bowl and whisk to mix well. Transfer to a container, cover, and refrigerate until ready to use. Tightly covered, the sauce will keep for up to 5 days in the refrigerator.

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Southern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader.

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