How To Make Alabama White Sauce (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.

Cause: Ratios are wrong (too much liquid or not enough flour) or roux is cooked too long or too short. Solution: First try and cook it for a bit longer and see if it thickens up. If not, make a little more roux in a separate saucepan (using equal parts butter and flour).

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.

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

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.

Melt butter in a small saucepan over medium-low heat. Whisk in flour to form a thick paste; cook and stir until golden in color, about 5 to 7 minutes. Whisk in 1 cup milk; cook and stir until thickened, about 5 minutes more. Add more milk to reach desired consistency.

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.

To change the thickness of a white sauce, simply use more or less butter and flour (keeping them equal) while using the same amount of milk. Thin white sauce: Use 1 tablespoon of butter and 1 tablespoon of flour. Medium white sauce: Use 3 tablespoons of butter and 3 tablespoons of flour.

If you turn the heat up too high, the mixture will be cooked through before it has properly combined, and something is likely to burn. You also run the risk of the sauce curdling or splitting, which happens when the proteins separate from the milk to form curds.

The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.

Why is it called Alabama white 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.

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.

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.

The flavor of Alabama White Sauce

At first taste, Alabama white sauce has a slightly cool, neutral flavor thanks to the mayonnaise, with the tang of the vinegar to offset any spice. Before long, you start to pick up the exciting flavors from the spice blend, making you want to take another bite ASAP.

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.

Alabama White Sauce was created by Robert Gibson at Big Bob Gibson's Bar-B-Q in Decatur, Alabama.