Big Bob Gibson's Bar-B-Q White Sauce
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This authentic Alabama white BBQ sauce is a legendary regional speciality that offers a refreshing departure from traditional tomato-based glazes. Originally made famous by Big Bob Gibson, this dairy-free condiment relies on a creamy mayonnaise base sharpened with white vinegar and a hint of pungent horseradish. The addition of apple and lemon juices provides a subtle fruity lift that perfectly balances the savoury heat from the cayenne and cracked black pepper.
Incredibly versatile and quick to prepare, this sauce is traditionally served with smoked or roast chicken, though it also makes a fantastic tangy dressing for a crunchy homemade coleslaw. Because it serves as a marinade, baste and dipping sauce all in one, it is a brilliant addition to any summer barbecue spread. Simply whisk it together ahead of time and keep it chilled until you are ready to serve.
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Ingredients for Big Bob Gibson's Bar-B-Q White Sauce
475ml mayonnaise
240ml distilled white vinegar
120ml apple juice
2 teaspoons prepared horseradish
2 teaspoons ground black pepper
2 teaspoons fresh lemon juice
1 teaspoon salt
1/2 teaspoons cayenne pepper
How to make Big Bob Gibson's Bar-B-Q White Sauce
In a large bowl, combine all the ingredients and blend well. Use as a marinade, baste, or dipping sauce. Store refrigerated in an airtight container for up to 2 weeks.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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La información de esta página ha sido revisada por médicos cualificados.
16 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido
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