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ALABAMA WHITE SAUCE

Updated: Apr 9

If you're looking for a bbq sauce for your smoked wild turkey, pork, or chicken, then look no further than this easy Alabama White Sauce recipe. I'm not a very big fan of thick, sweet, gooey tomato-based sauces on my smoked or grilled wild birds. While sweet sauces have their place, I prefer something that has depths of flavor along with a little twang on the finish. And you can achieve just that without loads of added sugar, with this version of Alabama white sauce. It's a little creamy, a wee bit spicy, and with just the right amount of tanginess. You can mop your smoked birds or ribs in the sauce after they are cooked or simply use it as a dipping sauce.

Alabama White Sauce Recipe
Smoked Wild Turkey with Alabama White Sauce


COOKS NOTES:

  • What Type of Sauce is Alabama White Sauce: This is a mayonnaise and vinegar based sauce with a mixture of seasonings and herbs.

  • What is this Sauce Used for? While its most popular served with smoked and grilled chicken, it's also excellent with wild and domestic pork and turkey.

  • Swapping out the Sugar: If you're looking for other flavoring options, try swapping out the sugar for maple syrup, sorghum, honey or agave nectar.


 

Yields: 1 1/2 cups


INGREDIENTS


DIRECTIONS

  1. Combine all of the ingredients in a bowl. Whisk until thoroughly combined or until the sugar has dissolved.

  2. Add to a container, cover and chill until needed. While this sauce can be eaten right away, letting the flavors develop covered in the refrigerator for an hour or two is best. This sauce will stay fresh for about a week in the refrigerator.

 

Looking for Wild Turkey recipes? These are a few of my favorites:


Lastly, if you make this easy Alabama White Sauce Recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you've made.



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Meet Larry White

Chef Larry White

Hey folks, I'm Larry. The recipes you'll find here are inspired by my years as a chef, travels as a hunter, and being a father. I cook from these experiences, so my food ranges anywhere from fun and creative to traditional and to what somewhat family style comfort food.     

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