18 Spicy Alabama White Sauce Recipes Irresistible

Kick your barbecue game up a notch with Alabama White Sauce—that creamy, tangy, and surprisingly spicy condiment that’s taking the culinary world by storm. Whether you’re grilling chicken, drizzling it over veggies, or just looking for a new favorite dip, these 18 irresistible recipes bring the heat and the flavor. Ready to spice things up? Dive in and discover your next go-to sauce!

Alabama White Sauce Smoked Chicken Wings

Ready to level up your wing game? These Alabama White Sauce Smoked Chicken Wings deliver tangy, creamy perfection straight from the smoker. Get ready for crispy skin and tender meat that’ll disappear fast.

Ingredients

– 3 lbs chicken wings, split into flats and drumettes
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp kosher salt
– 2 tsp black pepper, freshly ground
– 1 cup mayonnaise
– ½ cup apple cider vinegar
– 2 tbsp prepared horseradish
– 1 tbsp lemon juice
– 1 tsp garlic powder
– ½ tsp cayenne pepper (adjust to heat preference)

Instructions

1. Pat chicken wings completely dry with paper towels for maximum crispiness.
2. Toss wings with olive oil until evenly coated.
3. Season wings with kosher salt and black pepper on all surfaces.
4. Preheat smoker to 225°F using hickory or apple wood chips.
5. Arrange wings in single layer on smoker grates, leaving space between each piece.
6. Smoke wings for 90 minutes until skin appears slightly tightened.
7. Increase smoker temperature to 375°F to crisp the skin.
8. Continue smoking for 25-30 minutes until internal temperature reaches 165°F.
9. Whisk mayonnaise, apple cider vinegar, and horseradish in medium bowl until smooth.
10. Stir in lemon juice, garlic powder, and cayenne pepper until fully incorporated.
11. Transfer smoked wings to large mixing bowl while still hot.
12. Pour white sauce over wings and toss vigorously to coat every surface.
13. Serve immediately while sauce is warm and wings are crispy.

Velvety sauce clings to each smoky wing, creating a tangy contrast against the crispy skin. The creamy coating balances the vinegar kick perfectly—try serving over garlic mashed potatoes or with crunchy celery sticks for ultimate texture play.

Grilled Shrimp with Alabama White Sauce Drizzle

Whip up this smoky, tangy grilled shrimp that’s about to become your new backyard obsession. Alabama white sauce brings the zing while juicy shrimp soak up all that charred goodness. Get ready to impress in under 20 minutes flat.

Ingredients

– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 cup mayonnaise
– 2 tbsp apple cider vinegar
– 1 tbsp prepared horseradish
– 1 tsp lemon juice
– 1/4 tsp cayenne pepper (adjust heat level)
– 1/4 tsp salt
– 1/4 tsp black pepper

Instructions

1. Pat shrimp completely dry with paper towels.
2. Toss shrimp with olive oil in a medium bowl.
3. Sprinkle smoked paprika, garlic powder, onion powder, salt, and black pepper over shrimp.
4. Mix seasoning evenly with your hands until all shrimp are coated.
5. Preheat grill to medium-high heat (400-450°F).
6. Whisk mayonnaise, apple cider vinegar, horseradish, lemon juice, and cayenne pepper in a small bowl.
7. Let white sauce sit at room temperature while grilling to allow flavors to meld.
8. Place shrimp directly on hot grill grates in a single layer.
9. Grill shrimp for 2-3 minutes until bottoms turn pink and opaque.
10. Flip shrimp using tongs when grill marks appear.
11. Grill second side for 1-2 minutes until shrimp curl into C-shapes.
12. Remove shrimp from grill immediately to prevent overcooking.
13. Arrange grilled shrimp on a serving platter.
14. Drizzle Alabama white sauce generously over hot shrimp.
15. Serve immediately while shrimp are warm and sauce is creamy.

Nothing beats the contrast of tender, smoky shrimp against that creamy, tangy sauce. The charred edges give way to juicy centers that pop with each bite. Try serving over grits or stuffing into warm tortillas for an instant upgrade.

Alabama White Sauce Coleslaw with a Kick

Might as well throw out your old coleslaw recipe—this Alabama white sauce version brings the heat and the tang. Get ready for that creamy, spicy kick that transforms basic barbecue sides into the main attraction. Your taste buds won’t know what hit them.

Ingredients

– 1 cup mayonnaise (Duke’s preferred for tang)
– 1/2 cup prepared horseradish (freshly grated for extra kick)
– 1/4 cup apple cider vinegar
– 2 tbsp lemon juice (freshly squeezed)
– 1 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1/2 tsp cayenne pepper (adjust heat level)
– 1/2 tsp black pepper (freshly ground)
– 1 tsp salt (fine sea salt)
– 1 small head green cabbage (about 6 cups shredded)
– 2 medium carrots (peeled)

Instructions

1. Place the mayonnaise in a medium mixing bowl.
2. Add the horseradish directly to the mayonnaise.
3. Pour in the apple cider vinegar while whisking continuously.
4. Squeeze the lemon juice into the bowl through a strainer to catch seeds.
5. Drizzle the Worcestershire sauce into the mixture.
6. Sprinkle the garlic powder evenly over the sauce.
7. Add the cayenne pepper, starting with 1/2 teaspoon for medium heat.
8. Grind the black pepper directly into the bowl.
9. Measure and add the salt.
10. Whisk all ingredients vigorously for 60 seconds until completely smooth and creamy.
11. Core the cabbage and slice it into thin shreds using a sharp chef’s knife.
12. Peel the carrots completely, removing all outer skin.
13. Grate the carrots using the large holes of a box grater.
14. Combine the shredded cabbage and grated carrots in a large bowl.
15. Pour the prepared white sauce over the cabbage mixture.
16. Toss everything together using tongs until every piece is coated.
17. Cover the bowl tightly with plastic wrap.
18. Refrigerate the coleslaw for exactly 2 hours to allow flavors to meld.
19. Remove from refrigerator and give one final toss before serving.

Grab that creamy, crunchy goodness and watch it disappear. The tangy heat builds with each bite, making this slaw dangerously addictive. Pile it high on pulled pork sandwiches or serve alongside grilled chicken for that perfect cool-and-spicy contrast.

Pulled Pork Sandwiches with Alabama White Sauce

Fierce flavor alert! This pulled pork sandwich smashes expectations with Alabama’s secret weapon—creamy, tangy white sauce. Get ready to shred, slather, and devour.

Ingredients

• 4 lb pork shoulder (bone-in for richer flavor)
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup mayonnaise
• 1/4 cup apple cider vinegar
• 1 tbsp prepared horseradish
• 1 tsp lemon juice
• 1/2 tsp cayenne pepper (adjust heat level)
• 6 brioche buns (toasted for crunch)

Instructions

1. Preheat oven to 300°F.
2. Pat pork shoulder dry with paper towels—this helps the rub stick.
3. Mix smoked paprika, garlic powder, brown sugar, salt, and black pepper in a small bowl.
4. Rub spice mixture evenly over all sides of the pork shoulder.
5. Place pork in a Dutch oven fat-side up for self-basting.
6. Cover and roast for 5 hours until meat shreds easily with a fork.
7. While pork cooks, whisk mayonnaise, apple cider vinegar, horseradish, lemon juice, and cayenne pepper in a medium bowl.
8. Chill sauce for at least 30 minutes—flavors intensify when cold.
9. Transfer cooked pork to a cutting board, reserving 1/2 cup drippings.
10. Shred pork using two forks, discarding any large fat pieces.
11. Toss shredded pork with reserved drippings to keep it juicy.
12. Toast brioche buns until golden brown, about 3 minutes.
13. Pile pulled pork onto bun bottoms, drizzle generously with white sauce, and top with bun lids.

Unbelievably tender pork meets that signature Alabama kick—creamy, spicy, and tangy all at once. Serve these stacked sandwiches with extra sauce for dipping, or go wild by piling on crispy onion strings for crunch.

Alabama White Sauce Glazed Ribs

Let’s transform ribs into a tangy, smoky masterpiece with Alabama White Sauce—no fancy skills needed. Load up your smoker or grill, because this glaze delivers bold flavor in every sticky bite. Get ready to impress with minimal effort and maximum wow factor.

Ingredients

• 2 racks pork baby back ribs (about 4 lbs total)
• 1/4 cup yellow mustard (for binding rub)
• 1/2 cup brown sugar (packed, for sweetness)
• 2 tbsp paprika (smoked paprika preferred)
• 1 tbsp garlic powder (not salt)
• 1 tbsp onion powder
• 1 tsp cayenne pepper (adjust for heat preference)
• 1 cup mayonnaise (full-fat for creaminess)
• 1/2 cup apple cider vinegar (sharp tang)
• 2 tbsp prepared horseradish (freshly grated works too)
• 1 tbsp lemon juice (freshly squeezed)
• 1 tsp Worcestershire sauce (adds depth)
• 1/2 tsp salt (fine sea salt)
• 1/4 tsp black pepper (freshly ground)

Instructions

1. Remove the silver skin from the back of each rib rack using a paper towel for grip.
2. Pat ribs completely dry with paper towels to help the rub adhere.
3. Coat both sides of ribs evenly with yellow mustard using a basting brush.
4. Combine brown sugar, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a bowl.
5. Press the spice rub firmly onto both sides of the ribs until fully coated.
6. Preheat your smoker or grill to 225°F and set it up for indirect heat.
7. Place ribs meat-side up on the grates, close the lid, and smoke for 3 hours.
8. Mix mayonnaise, apple cider vinegar, horseradish, lemon juice, and Worcestershire sauce in a bowl to make the Alabama White Sauce.
9. After 3 hours, brush a generous layer of Alabama White Sauce onto the ribs.
10. Continue cooking at 225°F for another 1 hour until the internal temperature reaches 195°F.
11. Check for doneness by twisting a bone—it should release easily from the meat.
12. Rest ribs on a cutting board for 10 minutes before slicing between the bones.

Keep those ribs tender and juicy with a perfect pull-apart texture that’s smoky, tangy, and subtly sweet. The white sauce caramelizes into a glossy glaze that clings to every bite. Serve them piled high with pickles and white bread for an authentic Alabama experience, or chop the meat for next-level sandwiches.

Fried Green Tomatoes with Alabama White Sauce Dip

Hangry for something crispy, tangy, and downright addictive? These fried green tomatoes deliver that perfect crunch with a creamy, zesty Alabama white sauce dip. Get ready to level up your snack game in under 30 minutes.

Ingredients

– 2 large green tomatoes, sliced 1/4-inch thick
– 1 cup buttermilk
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp cayenne pepper, adjust to spice preference
– 1 cup mayonnaise
– 2 tbsp prepared horseradish
– 1 tbsp lemon juice
– 1 tsp Worcestershire sauce
– 1/2 tsp black pepper
– Vegetable oil for frying, or any neutral oil with high smoke point
– Salt for seasoning

Instructions

1. Whisk together mayonnaise, horseradish, lemon juice, Worcestershire sauce, and black pepper in a small bowl.
2. Refrigerate the Alabama white sauce for at least 15 minutes to allow flavors to meld.
3. Slice green tomatoes into 1/4-inch thick rounds using a sharp knife.
4. Pour buttermilk into a shallow dish and place tomato slices in it.
5. Combine flour, cornmeal, garlic powder, paprika, and cayenne pepper in a separate shallow dish.
6. Heat 1 inch of vegetable oil in a heavy skillet to 375°F, checking temperature with a deep-fry thermometer.
7. Remove one tomato slice from buttermilk, letting excess drip off.
8. Dredge the tomato slice thoroughly in the flour mixture, pressing to adhere coating.
9. Carefully place coated tomato slice into the hot oil using tongs.
10. Repeat steps 7-9 with remaining tomato slices, frying in batches without crowding the pan.
11. Fry tomatoes for 2-3 minutes per side until golden brown and crispy.
12. Remove fried tomatoes with a slotted spoon and drain on a wire rack set over a baking sheet.
13. Immediately season hot tomatoes with salt while they’re still oily.
14. Serve fried green tomatoes immediately with the chilled Alabama white sauce dip.

Make these your new go-to party appetizer—the crispy cornmeal coating gives way to tart tomato centers, while the creamy Alabama white sauce adds cool, tangy contrast. Stack them high on a platter or serve as a Southern-style burger topper for maximum crunch factor.

Alabama White Sauce BBQ Chicken Pizza

Elevate your pizza game with this Alabama White Sauce BBQ Chicken Pizza that’s about to become your new obsession. Every bite combines tangy white BBQ sauce with smoky chicken for a flavor explosion that’ll have everyone begging for the recipe.

Ingredients

– 1 lb pizza dough (store-bought or homemade)
– 1 cup Alabama white BBQ sauce (or substitute with ranch dressing)
– 2 cups shredded mozzarella cheese
– 1 cup cooked shredded chicken
– 1/2 red onion, thinly sliced
– 2 tbsp chopped fresh parsley (optional garnish)
– 1 tbsp olive oil (for brushing crust)
– Cornmeal or flour for dusting

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
2. Lightly dust your work surface with flour or cornmeal to prevent sticking.
3. Stretch the pizza dough into a 12-inch circle, creating a slightly thicker crust around the edges.
4. Brush the outer crust with olive oil using a pastry brush for golden browning.
5. Spread the Alabama white BBQ sauce evenly over the dough, leaving a 1-inch border for the crust.
6. Sprinkle shredded mozzarella cheese over the sauce in an even layer.
7. Distribute the shredded chicken evenly across the pizza.
8. Scatter the thinly sliced red onion over the chicken and cheese.
9. Carefully transfer the pizza to the preheated pizza stone or baking sheet.
10. Bake for 12-15 minutes until the crust is golden brown and cheese is bubbly with light brown spots.
11. Remove from oven and let rest for 2 minutes before slicing.
12. Garnish with chopped fresh parsley if desired.
Your finished pizza delivers crispy crust with creamy, tangy sauce and perfectly melted cheese. You’ll love how the smoky chicken pairs with the sharp red onion—try serving it with extra white sauce for dipping or cut into squares for game day appetizers.

Smoked Turkey Legs with Alabama White Sauce

Whip up these smoky, saucy turkey legs that’ll have your crew begging for seconds. Alabama White Sauce brings the tang while hickory smoke delivers that deep, savory flavor. Get ready to level up your backyard game day spread.

Ingredients

• 4 large turkey legs (about 1 lb each, pat dry with paper towels)
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 cup mayonnaise
• ¼ cup apple cider vinegar
• 2 tbsp prepared horseradish
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• Hickory wood chips (soaked in water for 30 minutes)

Instructions

1. Preheat your smoker to 250°F using hickory wood chips for authentic flavor.
2. Pat turkey legs completely dry with paper towels to ensure crispy skin.
3. Rub olive oil evenly over all surfaces of the turkey legs.
4. Mix brown sugar, smoked paprika, garlic powder, onion powder, and black pepper in a small bowl.
5. Massage the spice rub thoroughly into every part of the turkey legs.
6. Place turkey legs directly on the smoker grate, bone-side down.
7. Smoke for 3 hours at 250°F, maintaining consistent temperature throughout.
8. Check internal temperature reaches 165°F using a meat thermometer inserted into the thickest part.
9. While smoking, whisk mayonnaise, apple cider vinegar, horseradish, lemon juice, and Worcestershire sauce in a medium bowl.
10. Refrigerate the Alabama White Sauce for at least 1 hour to let flavors meld.
11. Brush a generous layer of Alabama White Sauce over the smoked turkey legs during the last 15 minutes of cooking.
12. Remove turkey legs from smoker and let rest for 10 minutes before serving.

Perfectly smoked turkey legs feature fall-off-the-bone tender meat beneath crispy, sauce-glazed skin. The Alabama White Sauce cuts through the richness with its bright, tangy kick. Pile them high on a platter with pickles and white bread for the ultimate Southern-style feast.

Alabama White Sauce Potato Salad

Jumpstart your potato salad game with this Alabama white sauce twist. Just when you thought classic potato salad couldn’t get better, this tangy, creamy version smashes expectations. Get ready for the most addictive side dish that’ll steal the show at any gathering.

Ingredients

– 2 lbs Yukon Gold potatoes, peeled and cubed (or red potatoes for creamier texture)
– 1 cup mayonnaise
– ½ cup Alabama white barbecue sauce (store-bought or homemade)
– ¼ cup apple cider vinegar
– 2 tbsp prepared horseradish
– 1 tsp garlic powder
– 1 tsp onion powder
– ½ tsp smoked paprika
– ½ tsp cayenne pepper (adjust heat level)
– 1 tsp kosher salt
– ½ tsp black pepper
– ¼ cup chopped fresh parsley
– 2 hard-boiled eggs, chopped
– ¼ cup diced red onion
– 2 celery stalks, finely chopped

Instructions

1. Place peeled and cubed potatoes in a large pot and cover with cold water by 1 inch.
2. Add 1 tablespoon of salt to the water and bring to a rolling boil over high heat.
3. Reduce heat to medium and simmer potatoes for 12-15 minutes until fork-tender but not mushy.
4. Drain potatoes immediately in a colander and spread them on a baking sheet to cool completely.
5. While potatoes cool, whisk together mayonnaise, Alabama white sauce, and apple cider vinegar in a large bowl.
6. Stir in horseradish, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper until fully combined.
7. Add cooled potatoes to the sauce mixture and gently fold to coat every piece.
8. Fold in chopped hard-boiled eggs, red onion, celery, and fresh parsley.
9. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld.
10. Taste and adjust seasoning with additional salt or pepper if needed before serving.

The creamy, tangy sauce clings perfectly to each potato cube while the horseradish provides a subtle kick that builds with every bite. Serve this chilled alongside grilled chicken or pile it on pulled pork sandwiches for the ultimate Alabama-inspired meal. The crisp celery and onion add just enough crunch to balance the velvety texture.

Grilled Corn on the Cob with Alabama White Sauce

Skip the boring corn. Slather grilled cobs with tangy Alabama white sauce—it’s creamy, zesty, and ridiculously addictive. Fire up the grill and get ready to impress.

Ingredients

– 4 ears fresh corn, husks removed
– 1 cup mayonnaise (Duke’s recommended for tang)
– ¼ cup apple cider vinegar (adjust for sharper tang)
– 1 tbsp prepared horseradish (fresh-grated works too)
– 1 tsp lemon juice (freshly squeezed for brightness)
– 1 tsp Worcestershire sauce
– ½ tsp garlic powder
– ½ tsp black pepper, freshly ground
– ¼ tsp cayenne pepper (optional, for heat)
– 1 tbsp chopped fresh parsley (for garnish)

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
2. Whisk together mayonnaise, apple cider vinegar, horseradish, lemon juice, Worcestershire sauce, garlic powder, black pepper, and cayenne in a medium bowl until fully combined.
3. Let the sauce sit at room temperature for 10 minutes to allow flavors to meld—this step deepens the tanginess.
4. Place corn directly on the grill and cook for 10–12 minutes, turning every 2–3 minutes with tongs for even charring.
5. Brush each corn cob generously with the white sauce during the last 2 minutes of grilling to create a caramelized glaze.
6. Remove corn from the grill and immediately brush with another layer of sauce for maximum flavor penetration.
7. Sprinkle chopped parsley over the corn for a fresh, colorful finish.
8. Serve hot off the grill while the sauce is still glossy and slightly bubbly.

What you get is smoky-sweet corn with a creamy, peppery kick that clings to every kernel. Try stacking these cobs on a platter with extra sauce for dipping, or chop the kernels into a summer salad for a crunchy twist.

Alabama White Sauce Deviled Eggs

Zesty Alabama white sauce meets classic deviled eggs in this tangy-twist appetizer that’ll disappear faster than you can say “y’all.” These creamy, smoky bites pack serious flavor punch with minimal effort—perfect for game day spreads or backyard barbecues where bold Southern flavors reign supreme.

Ingredients

– 12 large hard-boiled eggs, peeled (cool completely before handling)
– 1/2 cup mayonnaise (Duke’s recommended for authentic Southern flavor)
– 1/4 cup Alabama white sauce (store-bought or homemade)
– 2 tbsp apple cider vinegar (adds bright acidity)
– 1 tbsp prepared horseradish (adjust for more kick)
– 1 tsp smoked paprika plus extra for garnish
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper (optional for heat)
– Salt to taste (start with 1/4 tsp)
– Chopped fresh chives for garnish (parsley works too)

Instructions

1. Slice all 12 hard-boiled eggs lengthwise using a sharp knife, wiping the blade between cuts for clean edges.
2. Gently pop out all yolk halves into a medium mixing bowl, arranging empty whites on a serving platter.
3. Mash yolks thoroughly with a fork until they resemble fine crumbs, about 2 minutes of vigorous mixing.
4. Add mayonnaise and Alabama white sauce to yolks, stirring until fully incorporated with no streaks.
5. Mix in apple cider vinegar and prepared horseradish, scraping the bowl’s sides to catch all ingredients.
6. Sprinkle smoked paprika, garlic powder, cayenne pepper, and salt over the mixture.
7. Fold all seasonings into yolk mixture until evenly distributed and smooth, about 1 minute of stirring.
8. Taste filling and adjust salt or horseradish if needed—it should be boldly flavored since eggs mute seasoning.
9. Spoon filling into a piping bag fitted with a star tip, or use a zip-top bag with one corner snipped off.
10. Pipe filling mixture into each egg white half, swirling upward to create decorative peaks.
11. Lightly dust all filled eggs with additional smoked paprika using a small sieve for even coverage.
12. Garnish each deviled egg with chopped fresh chives, pressing gently so they adhere.
13. Chill completed eggs in refrigerator for at least 30 minutes to allow flavors to meld.
14. Serve chilled on a platter lined with crushed ice to maintain cool temperature during parties. Effortlessly elegant yet packed with personality, these deviled eggs deliver creamy interiors against firm whites with a signature tang from the white sauce. The smoky paprika and fresh chives create visual appeal that matches their bold flavor profile—try serving them alongside pulled pork sliders or atop a charcuterie board for ultimate Southern hospitality.

BBQ Brisket Tacos with Alabama White Sauce

Ready to transform your taco game? Rock these BBQ brisket tacos with tangy Alabama white sauce—they’re smoky, creamy, and ridiculously easy to nail. Grab your ingredients and let’s dive in.

Ingredients

– 2 lbs beef brisket (trim excess fat for tenderness)
– 1 cup mayonnaise (Duke’s or Hellmann’s works best)
– 1/2 cup apple cider vinegar (adds sharpness; adjust to preference)
– 1 tbsp prepared horseradish (use fresh for extra kick)
– 1 tsp garlic powder (or sub with minced fresh garlic)
– 1 tsp black pepper (coarse grind for texture)
– 1/2 tsp cayenne pepper (scale up for heat)
– 8 corn tortillas (warm for flexibility)
– 1 cup shredded cabbage (for crunch; purple or green)
– 1/4 cup chopped cilantro (omit if you dislike it)
– 1 lime, cut into wedges (squeeze over tacos)
– 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your smoker or oven to 225°F.
2. Rub the brisket evenly with black pepper and garlic powder.
3. Place the brisket fat-side up in the smoker or oven.
4. Smoke or roast for 6 hours until the internal temperature hits 195°F.
5. Rest the brisket on a cutting board for 30 minutes to retain juices.
6. Shred the brisket using two forks, discarding any large fat pieces.
7. Whisk mayonnaise, apple cider vinegar, horseradish, and cayenne in a bowl.
8. Heat olive oil in a skillet over medium-high until shimmering.
9. Warm tortillas one at a time for 20 seconds per side until pliable.
10. Fill each tortilla with shredded brisket.
11. Drizzle Alabama white sauce generously over the brisket.
12. Top with shredded cabbage and chopped cilantro.
13. Serve immediately with lime wedges on the side. Zesty, tender brisket melts into the cool, peppery sauce, while the cabbage adds a crisp contrast. Pile these tacos high for a crowd-pleasing meal, or wrap them in foil for a messy, hands-on feast.

Alabama White Sauce Fried Chicken Sliders

Forget everything you thought you knew about fried chicken. Fire up your taste buds with these Alabama white sauce sliders that’ll have your crew begging for the recipe. Frying meets tangy creaminess in the ultimate game-day bite.

Ingredients

– 1 lb chicken thighs, boneless and skinless (cut into 2-inch pieces)
– 1 cup buttermilk
– 1 cup all-purpose flour
– 1 tsp garlic powder
– 1 tsp paprika
– 1 tsp salt
– 1/2 tsp black pepper
– 4 cups vegetable oil (or any neutral high-heat oil)
– 1/2 cup mayonnaise
– 2 tbsp apple cider vinegar
– 1 tbsp prepared horseradish
– 1 tsp lemon juice
– 1/4 tsp cayenne pepper (adjust to heat preference)
– 8 slider buns
– 1 cup shredded cabbage

Instructions

1. Place chicken pieces in a medium bowl and pour buttermilk over them.
2. Let chicken marinate in buttermilk for 30 minutes at room temperature.
3. Combine flour, garlic powder, paprika, salt, and black pepper in a shallow dish.
4. Heat vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer.
5. Remove chicken pieces from buttermilk, letting excess drip off.
6. Dredge each chicken piece thoroughly in the flour mixture.
7. Carefully lower chicken into hot oil using tongs, working in batches to avoid crowding.
8. Fry chicken for 6-8 minutes until golden brown and internal temperature reaches 165°F.
9. Transfer fried chicken to a wire rack set over a baking sheet to drain.
10. Whisk together mayonnaise, apple cider vinegar, horseradish, lemon juice, and cayenne pepper in a small bowl.
11. Toast slider buns lightly in a dry skillet for 1-2 minutes until golden.
12. Place fried chicken pieces on bottom bun halves.
13. Spoon Alabama white sauce generously over chicken.
14. Top with shredded cabbage and remaining bun halves.

Every bite delivers that signature crunch giving way to juicy, perfectly seasoned chicken. The tangy white sauce cuts through the richness while the cabbage adds fresh texture. Try serving them with extra sauce for dipping or pile on pickles for extra zing.

Grilled Portobello Mushrooms with Alabama White Sauce

Ready to transform basic mushrooms into a flavor bomb? These grilled portobellos get slathered with tangy Alabama white sauce for a smoky, creamy bite that’ll make your taste buds dance. Fire up the grill and let’s get cooking.

Ingredients

– 4 large portobello mushroom caps, stems removed
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 1 cup mayonnaise
– 1/4 cup apple cider vinegar
– 2 tbsp prepared horseradish
– 1 tbsp lemon juice
– 1 tsp Worcestershire sauce
– 1/2 tsp cayenne pepper (adjust for heat preference)
– 1/4 tsp garlic powder

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Use a spoon to gently scrape out the dark gills from the underside of each mushroom cap.
3. Brush both sides of the mushroom caps evenly with olive oil.
4. Season both sides generously with kosher salt and black pepper.
5. Place the mushrooms gill-side down on the hot grill grates.
6. Grill for 5-6 minutes until you see prominent grill marks and the edges begin to soften.
7. Flip the mushrooms using tongs and grill for another 4-5 minutes.
8. While mushrooms grill, whisk together mayonnaise, apple cider vinegar, horseradish, lemon juice, Worcestershire sauce, cayenne pepper, and garlic powder in a medium bowl.
9. Check mushroom doneness by pressing gently with tongs – they should feel tender but still hold their shape.
10. Transfer grilled mushrooms to a serving platter.
11. Generously brush the Alabama white sauce over the warm mushroom caps.
12. Let the mushrooms rest for 2 minutes to allow the sauce to soak in slightly.

Zesty and creamy meets smoky and meaty in every bite. The tangy white sauce clings to the juicy mushrooms, creating a perfect balance of cool and charred. Serve these piled high on brioche buns with crispy lettuce or slice them over a fresh grain bowl for an instant upgrade.

Alabama White Sauce Mac and Cheese

Forget everything you know about mac and cheese. This Alabama white sauce version brings tangy, creamy, and smoky flavors that’ll make it your new obsession.

Ingredients

– 1 lb elbow macaroni
– 4 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 1 cup heavy cream
– 2 cups shredded sharp cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1/2 cup mayonnaise
– 1/4 cup apple cider vinegar
– 2 tbsp prepared horseradish
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper (adjust for heat preference)
– 1/2 cup panko breadcrumbs
– 2 tbsp grated Parmesan cheese
– 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add elbow macaroni and cook for 7 minutes until al dente.
4. Drain pasta thoroughly in a colander.
5. Melt butter in a large saucepan over medium heat.
6. Whisk in flour and cook for 2 minutes until golden brown.
7. Gradually pour in milk while whisking constantly to prevent lumps.
8. Add heavy cream and continue whisking until smooth.
9. Cook sauce for 5 minutes until it thickens enough to coat the back of a spoon.
10. Remove saucepan from heat.
11. Stir in shredded cheddar and Monterey Jack cheeses until fully melted.
12. Whisk in mayonnaise until completely incorporated.
13. Add apple cider vinegar and horseradish, mixing thoroughly.
14. Season with garlic powder, smoked paprika, and cayenne pepper.
15. Combine cooked macaroni with the sauce in the large pot.
16. Transfer mixture to a 9×13 inch baking dish.
17. Mix panko breadcrumbs with Parmesan cheese and olive oil in a small bowl.
18. Sprinkle breadcrumb mixture evenly over the mac and cheese.
19. Bake for 20 minutes until topping is golden brown and sauce is bubbling.
20. Let rest for 5 minutes before serving.

The creamy, tangy sauce clings perfectly to every noodle while the crispy panko topping adds welcome texture. Serve it alongside grilled chicken or pile it into a cast iron skillet for that rustic presentation everyone loves on social media.

Smoked Sausage with Alabama White Sauce Dip

Every bite of this smoked sausage with Alabama white sauce dip delivers that perfect smoky, tangy, creamy combo you didn’t know you needed. Elevate your game day spread or weeknight dinner with this bold, no-fuss recipe. Get ready to impress—it’s easier than it looks.

Ingredients

– 1 lb smoked sausage, sliced into ½-inch rounds (use beef or turkey for variation)
– 1 cup mayonnaise
– ¼ cup apple cider vinegar
– 2 tbsp prepared horseradish
– 1 tbsp lemon juice
– 1 tsp Worcestershire sauce
– ½ tsp garlic powder
– ¼ tsp cayenne pepper (adjust for more heat)
– ¼ tsp black pepper
– ¼ tsp salt
– 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat a large skillet over medium-high heat.
2. Arrange sausage rounds in a single layer in the hot skillet.
3. Cook sausage for 4–5 minutes per side until browned and crispy edges form.
4. While sausage cooks, combine mayonnaise, apple cider vinegar, horseradish, lemon juice, Worcestershire sauce, garlic powder, cayenne, black pepper, and salt in a medium bowl.
5. Whisk sauce ingredients vigorously for 1–2 minutes until fully blended and smooth.
6. Transfer cooked sausage to a paper towel-lined plate to drain excess grease.
7. Let the Alabama white sauce sit at room temperature for 5 minutes to allow flavors to meld.
8. Arrange sausage on a serving platter with sauce in a small bowl for dipping.
9. Garnish sauce with chopped parsley if desired. Outrageously creamy with a zesty kick, the Alabama white sauce balances the smoky, juicy sausage perfectly. Serve it alongside pickles and crusty bread for a full Southern-inspired spread, or pack it for your next tailgate—it’s a crowd-pleaser every time.

Alabama White Sauce Stuffed Jalapeños

Let’s transform jalapeños into smoky, creamy bites that’ll disappear in minutes. Load them with Alabama’s signature white sauce magic. Get ready for that perfect sweet-heat combo everyone craves.

Ingredients

– 12 fresh jalapeños (pick ones with smooth skin for easier stuffing)
– 1 cup mayonnaise (Duke’s works best for authentic Southern flavor)
– ¼ cup apple cider vinegar (adds that signature tangy kick)
– 2 tbsp prepared horseradish (use fresh grated for extra heat)
– 1 tsp garlic powder
– 1 tsp onion powder
– ½ tsp smoked paprika
– ½ tsp black pepper
– ¼ tsp cayenne pepper (adjust for your preferred spice level)
– 8 oz cream cheese, softened (leave at room temperature for 30 minutes)
– 1 cup shredded sharp cheddar cheese
– 6 slices bacon, cooked crispy and crumbled
– ½ cup panko breadcrumbs
– 2 tbsp melted butter

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Slice jalapeños in half lengthwise and use a small spoon to scrape out all seeds and membranes.
3. Whisk mayonnaise, apple cider vinegar, horseradish, garlic powder, onion powder, smoked paprika, black pepper, and cayenne in a medium bowl until completely smooth.
4. In a separate bowl, combine softened cream cheese, shredded cheddar, and crumbled bacon.
5. Fold ½ cup of the Alabama white sauce into the cheese mixture until fully incorporated.
6. Spoon the filling mixture into each jalapeño half, mounding it slightly above the edges.
7. Mix panko breadcrumbs with melted butter in a small bowl until evenly coated.
8. Sprinkle the buttered breadcrumbs over the top of each stuffed jalapeño.
9. Bake at 400°F for 18-20 minutes until the filling is bubbly and breadcrumbs are golden brown.
10. Remove from oven and let rest for 5 minutes before serving.
11. Drizzle remaining Alabama white sauce over the top just before serving.

Zesty jalapeños get transformed with that creamy, tangy Alabama white sauce that soaks into every bite. The crispy panko topping gives way to molten cheese and smoky bacon—perfect for game day spreads or backyard barbecues. Serve them straight from the oven with extra white sauce for dipping, or chop them over grilled burgers for next-level flavor bombs.

BBQ Meatballs with Alabama White Sauce Glaze

Brace your taste buds for these saucy, tangy meatballs that’ll steal the show at any potluck. These BBQ beauties get dunked in Alabama’s famous white sauce—a creamy, peppery glaze that clings to every bite. Fire up your oven and let’s get rolling.

Ingredients

– 1 lb ground beef (80/20 blend for juiciness)
– 1/2 cup panko breadcrumbs (for extra crispiness)
– 1 large egg (binds everything together)
– 2 tbsp whole milk (adds moisture)
– 1 tsp garlic powder (or fresh minced)
– 1 tsp onion powder (for savory depth)
– 1/2 tsp smoked paprika (adds subtle smokiness)
– 1/2 cup mayonnaise (Duke’s preferred for tang)
– 1/4 cup apple cider vinegar (brightens the sauce)
– 1 tbsp prepared horseradish (adjust for more kick)
– 1 tsp coarse black pepper (freshly cracked is best)
– 1/2 tsp salt (fine sea salt works well)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine ground beef, panko, egg, milk, garlic powder, onion powder, and smoked paprika in a large bowl.
3. Mix with your hands until just combined—overmixing makes tough meatballs.
4. Roll mixture into 1-inch balls and space them evenly on the baking sheet.
5. Bake for 18-20 minutes until internal temperature reaches 165°F.
6. Whisk mayonnaise, apple cider vinegar, horseradish, black pepper, and salt in a medium bowl.
7. Transfer baked meatballs to the bowl with sauce immediately after removing from oven.
8. Toss gently until each meatball is fully coated in the white sauce.
9. Return sauced meatballs to the baking sheet and bake for 3 more minutes to set the glaze.

Expect tender, juicy centers with a tangy, peppery crust that clings perfectly. Serve them piled high on toothpicks for easy grabbing, or spoon over creamy grits for a Southern twist that’ll have everyone asking for seconds.

Summary

Get ready to transform your grilling game with these 18 fiery Alabama white sauce recipes! From classic versions to creative twists, there’s something for every heat lover. We’d love to hear which recipe becomes your new favorite—drop a comment below and don’t forget to pin your top picks to share the spicy love with fellow foodies!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.