Alabama White Sauce Recipe - How to Make White BBQ Sauce (2024)

FAQs

What is Alabama white barbecue sauce made of? ›

What is white BBQ sauce made of? Alabama white sauce starts with a base of mayonnaise and apple cider vinegar. Many variations exist but typical flavorings include mustard, Worcestershire sauce, sugar or honey, garlic and/or onion powder, and lots of black pepper.

Alabama white BBQ sauce is a mayonnaise-based dressing that also includes horseradish and cayenne pepper for a good amount of heat. Two packed tablespoons of brown sugar add some sweetness to the mix, while apple cider vinegar and lemon juice provide some flavorful acidity.

You can use either flour or cornstarch to thicken BBQ sauce. Just mix together 2 tbsp (16 g) of flour and ¼ cup (62.5 mL) of water, or combine 1 tbsp (9 g) of cornstarch with 1 tbsp (15 mL) of water. Continue mixing the thickener until there are no lumps of flour or cornstarch.

The needed acidity for balance is there but without all the sharp edges of white vinegar. Whether you're using your barbecue sauce on pulled pork, ribs, chicken, or meatballs, a little apple cider vinegar can really improve the flavor.

What Is In White Sauce? This traditional white sauce starts with a roux of equal parts all-purpose flour and butter, which gives the sauce a rich and creamy base. Whole milk thins the butter-flour mixture, turning the roux into a sauce.

Duke's Alabama White BBQ Sauce is a barbecue sauce unlike any other, and a longstanding source of pride for the Northern Alabamians who popularized it. This distinctive, zingy sauce marries the taste of Duke's with tangy vinegar, punchy horseradish, and a peppery blend of spices.

Unholy BBQ Sauce

Baptise your meat with this Mid Western-style sweet, rich, tomato-based sauce with added flavours of orange and fennel. Mix it with your mince or use it as base to your cooking.

Vinegar-based Sauce Barbecue is the age-old art and science of slow-cooking meat. It is worshipped in the state of Alabama, from pecan-infused pork shoulder in Mobile near the coast to white sauce-soaked chicken on the banks of the Tennessee River.

What is white sauce? It's one of those special little New York City secrets. It's believed that it's half Mayo, half Greek yogurt, but the rest, it's a bit of a mystery. Some interesting research was done by queen's College.

The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.

Why isn't my white sauce thick? ›

Cause: Ratios are wrong (too much liquid or not enough flour) or roux is cooked too long or too short. Solution: First try and cook it for a bit longer and see if it thickens up. If not, make a little more roux in a separate saucepan (using equal parts butter and flour).

Plus, the sauce will thicken much faster with warm milk. Cook butter and flour to make a roux: A roux — a mixture of equal weights butter and flour — is made by melting butter, whisking in all-purpose flour, and cooking the two together into a clumpy paste.

My favourite choice for spritzing meat is a mix of apple cider vinegar and water as it helps balance fatty cuts of meat, add moisture, and inject flavour. Avoid spritzing too often as it will increase your cooking time.

An apple cider vinegar marinade will not only make the meat tender but will also kill all the bacteria on it. Mix ½ cup vinegar, 2 tbsp oil, 1 tsp garlic powder, 1 tsp chilli flakes or chilli powder, ½ tsp salt, ½ tsp black pepper powder, 1 tbsp parsley or any other herb and 1 tbsp soy sauce.

White vinegar substitute: If you need a different vinegar to substitute for white vinegar, use apple cider vinegar or malt vinegar. You could also swap in lemon or lime juice, depending on your recipe. When you're canning or pickling, there are no comparable substitutes.

If your white sauce tastes like ranch, that's another sign you're not quite on the right track. Ranch is thin and buttermilky, while white sauce should be thicker and richer, with more tang from the vinegar. It will have a bite similar to that of Carolina BBQ sauce.

Alfredo sauce is a classic cream sauce used in countless pasta dishes. Also known as a white sauce or “pasta in blanco”, alfredo blends simple ingredients and turns them into a rich, indulgent delight.

Ingredients. SOYBEAN OIL, WATER, GROUND HORSERADISH, SUGAR, DISTILLED VINEGAR, SALTED EGG YOLKS, LEMON JUICE CONCENTRATE, SALT, BROWN SUGAR, APPLE CIDER VINEGAR, SPICES, CORN STARCH-MODIFIED, DEHYDRATED GARLIC, XANTHAN GUM, MUSTARD FLOUR, SODIUM BENZOATE, POTASSIUM SORBATE AND CALCIUM DISODIUM EDTA (TO PROTECT FLAVOR).

The most common list of mother sauces in current use is attributed to chef Auguste Escoffier and based on his seminal cookery book Le guide culinaire: Béchamel sauce: White sauce, based on milk thickened with a white roux.