It’s no secret that white barbecue sauce is a tasty specialty in Alabama, beloved by folks who visit restaurants such as Big Bob Gibson Bar-B-Q, Miss Myra’s Pit Bar-B-Q and more.
Now, Southern Living has proclaimed Alabama white sauce as one of the South’s most iconic recipes—a recognition that cements its place in the pantheon of Southern food traditions.
Unlike the thick, smoky, tomato-based sauces most people associate with barbecue, Alabama white sauce stands out with its pale color and sharp, tangy kick.
Made from a simple mixture of mayonnaise, vinegar, lemon juice, black pepper, and a touch of sugar, this sauce strikes a balance between creamy richness and zesty acidity. The result is a versatile condiment that pairs beautifully with smoked chicken, pork, or even as a dip for fries and vegetables.
The origins of Alabama white sauce trace back to Decatur in 1925, when legendary pitmaster Bob Gibson began experimenting with flavors at his small barbecue joint.
Instead of relying on the sweet, molasses-heavy sauces common in other regions, Gibson created a mayonnaise-based dressing that complemented the smoked chicken he pulled off his pit.
The tangy bite cut through the richness of the meat, adding a refreshing contrast that quickly won fans. Nearly a century later, Big Bob Gibson Bar-B-Q still serves the sauce that started it all, drawing visitors from across the country who want to taste a piece of culinary history.
While Gibson may have pioneered the recipe, Alabama white sauce has since spread far beyond his restaurant. Barbecue joints across the state—and increasingly across the South—have embraced the condiment as a defining feature of Alabama’s food identity.
At Miss Myra’s Pit Bar-B-Q in Birmingham, for example, the sauce is served generously over smoked chicken and ribs, often accompanied by homemade sides like deviled eggs and banana pudding. Locals will tell you that no Alabama barbecue experience feels complete without at least a drizzle of white sauce.
The sauce’s growing popularity has also led to creative adaptations. Some chefs add horseradish for an extra punch, while others tweak the ratio of vinegar to mayonnaise to achieve a thinner consistency for basting meats.
It has even made its way into home kitchens, with bottles of Alabama white sauce appearing on grocery store shelves nationwide. For many Southerners, it’s more than just a condiment—it’s a reminder of regional pride and tradition.
Southern food culture has always thrived on diversity, with each state offering its own take on barbecue. Texas celebrates its brisket, Memphis is known for ribs, and the Carolinas debate over mustard versus vinegar-based sauces.
Alabama white sauce gives the state its own culinary trademark, a tangy signature that distinguishes it from its neighbors. With Southern Living now recognizing Alabama white sauce as one of the South’s most iconic recipes, its reputation continues to grow.
What began as a Decatur pitmaster’s experiment has become a beloved classic, embodying both innovation and tradition. Whether slathered on smoked chicken or served as a side dip, Alabama white sauce represents the unique flavors—and enduring creativity—of Southern cooking.
