Alabama White Sauce Recipe - Mashed (2024)

FAQs

What is Alabama white 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.

A staple of Northern Alabama barbecue, this sauce is primarily a mixture of mayonnaise, vinegar, salt, and pepper. It was invented by Robert Gibson at Big Bob Gibson's Bar-B-Q in Decatur, AL, where freshly smoked chickens are pulled from the pit and then "baptized" in a pool of the sauce.

Alabama white sauce is great on meat, but it's also delicious on vegetables. Drizzle it on grilled veggies like grilled asparagus, zucchini, broccoli, or green beans.

Classically white sauce drizzled over smoked chicken, but you can also use it on grilled or barbecued meats, wings, vegetables, pizza, burgers, and more. Does Alabama white sauce taste like ranch? No, Alabama white sauce is tangy with notes of vinegar and black pepper.

Béchamel – milk-based sauce, thickened with a white roux. Beurre blanc – Reduction of butter, vinegar, white wine and shallots.

Alabama white sauce

It is believed to have been invented by Bob Gibson at the Big Bob Gibson Bar-B-Q in Decatur in 1925. The sauce's popularity was mainly confined to northern Alabama until 1994 when it began to be bottled and sold commercially.

The tangy flavor is kind of like ranch dressing, and just as dangerously addictive. It's also every bit as versatile: Big Bob's recommends pouring it on chicken, pork, seafood and turkey, and using it as the secret ingredient in homemade cole slaw and potato salad.

BECHAMEL SAUCE READY TO SERVE - 1LTR

A full flavoured, ready to use versatile bechamel sauce enriched with butter. Perfect as part of a lasagne, pasta carbonara or chicken pie. This smooth and creamy sauce is very versatile and can also be used as a base for creating other sauces like Mornay sauce.

The creation of white barbecue sauce, often called “Alabama White,” is credited to Robert “Big Bob'” Gibson at Big Bob Gibson's Bar-B-Q restaurant, in Decatur, Ala., in 1925.

How do you know when white sauce is done? ›

Once you've finished adding the milk, the sauce will start to thicken fairly quickly, but it's not ready until it's thick enough to coat the back of a spoon. If you're not sure, dip a spoon into the sauce. If the béchamel is properly thickened, it should stay on the back of the spoon.

There's a reason why white pasta sauce is so thick: it has a lot more calories! It's also a significant source of calcium and protein, which can both be beneficial for your body. However, it also contains a lot of cholesterol and fat, which cements it as the least healthy of the two sauces.

Another name for bechamel — or béchamel — is "white sauce." Making a bechamel is a very basic technique in French cooking which begins with a roux, a cooked mixture of flour and butter, and after slowly whisking in milk, ends in a creamy sauce.

Cream gravy or white gravy (sawmill gravy) is a bechamel sauce made using fats from meat—such as sausage or bacon—or meat drippings from roasting or frying meats.

Béchamel Sauce

Béchamel is made by thickening hot milk with a simple white roux.

The creation of white barbecue sauce, often called “Alabama White,” is credited to Robert “Big Bob'” Gibson at Big Bob Gibson's Bar-B-Q restaurant, in Decatur, Ala., in 1925.

This distinctive, zingy sauce marries the taste of Duke's with tangy vinegar, punchy horseradish, and a peppery blend of spices. It's bound to become your go-to sauce for dunking smoked or grilled chicken and fried green tomatoes or using as a dipping sauce for fried okra and French fries.

White sauce – also known as béchamel – is made with flour, milk, and butter. It's a basic sauce that can be used as a base for other sauces or as a topping for dishes like lasagna. Alfredo sauce, on the other hand, is made with butter, cream, and Parmesan cheese, and has a much richer flavour than white sauce.