Best Ever Alabama White Sauce — Buns In My Oven (2024)

FAQs

Who made the original Alabama white sauce? ›

It was created by Robert Gibson, owner of Big Bob Gibson's Bar-B-Q in Decatur, in 1925. The sauce is a combination of mayonnaise, apple cider vinegar, lemon juice, black pepper, and salt and was initially used only on chicken.

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.

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.

Add ground black pepper or ground cayenne pepper to white sauce to give it a kick. Add marjoram, beef bouillon powder and a pinch of ground thyme powder for country fried steak or other beef dish. Add paprika, parsley, white wine and a squeeze of fresh lemon juice for seafood dishes.

2. Dipping appetizers: Use Alabama white sauce as a dipping sauce for chicken wings, tater tots, or any finger food. 3. Dressing salads and coleslaw: Try Alabama white sauce as a salad dressing for Caesar salad or in place of other creamy dressings.

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.

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

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.

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.

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.

What is Waldo's Alabama White Sauce? ›

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.

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.

It's easy to get lost when it comes to the creamy sauces of French cuisine. Learn the difference between a classic roux, béchamel, and mornay.

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

White Sauce also known as Bechamel Sauce has its origin from the Italian & French Cuisines. In classic culinary terms, this is what is known as a mother sauce.

Visit Big Bob Gibson Bar-B-Q in Decatur, Ala., and you'll find a barbecue sauce unlike any on the planet. Created by a railroad worker-turned-pit master in the 1920s, this piquant mixture of mayonnaise, vinegar and black pepper has accompanied barbecued chicken for five generations of pit masters.

One of the oldest sauce-type references (albeit fuzzy) is Ancient Roman Garum/Liquamen. Classic French Mother sauces were created in the 17th century (La Varenne)& codified in the 18th/19th (Caremen/Escoffier).