There isn’t much I haven’t seen during my years in the food business. But sweet, creamy, WHITE Ala-bama Bar-B-Q sauce was one of them. At first, I thought they put the wrong photo at the top of the page…
Original application: White Alabama BBQ Sauce on Pulled Chicken
Just looking at it, you reflexively say. Ah, yah. Another mayo- (or sour cream-, or yogurt-) based crea-my, ‘cooling’ (in the ‘Ranch’ sense) sauce. Buy then you hear the ingredients list and start wonder – have you’ve dismissed it too quickly?
The recipe author has a sense that most readers won’t have heard of Alabama White Bar-B-Q Sauce, and I daresay he’s right. If you said it looked like a mayo-based sauce, you’d be right, too. But that’s where the resemblance to Ranch ends…
Deceptive appearance
This stuff has an unassuming appearance and creamy texture. But the flavour is where it shines. I would not have thought something so ivory-white would such a ‘whammo!’ oral experience!
Hiding behind its neutral façade are bold shots of Mayo, Dijon Mustard, Worcestershire, Sugar, and Apple Cider Vinegar.
Add salt and pepper to taste, of course – and if you really need it more of either, after all those other flavour-dorward ingredients.
Tweaks suggested by the author…
You may want to try pinches of other ‘featured’ flavours such cayenne or sweet paprika. As many southern cooks will suggest, horseradish will also add a not-only-hot-and-spicy, but savoury edge.
Garlic is a classic BBQ flavour. But it’s listed in this recipe/template/ framework as an optional add-in. If you use it, make sure to fimely mince or press your fresh, fragrant clove. Remember: no matter how much you love garlic, a little ‘dab’ (i.e.- one or two regular sized-cloves) will do you in this application. Otherwise, you’ll throw the overall flavour balance off.
Serving suggestion(s)
“Once you’ve made your sauce, pour over a pulled chicken sandwich, or lather it on your BBQ brisket or roast chicken. However you serve it, I highly recommend serving a side of it alongside your meal so you can dip to your heart’s desire,” Francesca Zani recommends.
The neutral colour of the stuff enhances almost any main you may want to try it on.
My take
I was intrigued to learn that this WHITE, though zippy, bold, umami-loaded sauce was first devised to use with hearty-flavoured smoked, grilled Chicken.
Makes sense to me. I will admit that, until I tasted it, I thought it might be too sweet to balance off nicely against something as classically ‘big’ as brisket. I was wrong.
I was also impressed that something so easy to put together – just throw everything in a bowl and stir – was naturally so well=balanced and pleasant on the palate…
Chef’s Secret:
If you anticipate having leftovers, or want to be sure you do, for follow-up meals, you can make this go-to sauce in under 5 minutes, doubling the recipe, and store up to a week in a Mason Jar or similar airtight glass container.
~ Maggie J.