I’ve never been to Alabama, but I love this dairy-free white barbecue sauce. I use it as a sweet-tart-hot accompaniment to roast chicken, barbecue ribs, any kind of roasted, grilled or barbecued meat. It’s delicious brushed on chicken or pork in the last few minutes of roasting or grilling.
The original recipe was created in 1925 by the founder of Big Bob Gibson BBQ in Decatur, Alabama. It was used to coat roast chicken after it was cooked. I’ll have to visit Northern Alabama someday to taste the original.
There are many versions of Alabama white barbecue sauce. Most include mayonnaise, apple cider vinegar, horseradish, lemon juice, and hot pepper. If you want to cut the richness, you can make it with half mayonnaise and half non-dairy yogurt.
This recipe, adapted from Sweet Home Cafe Cookbook, calls for sour cream. Fortunately, non-dairy sour creams have popped up in my organic supermarket. If you can’t find non-dairy sour cream, you can substitute canned coconut cream, reduce the water and increase the lemon juice.
Keep the sauce in the refrigerator overnight to allow the flavors to develop. The longer you store it, the hotter and spicier it will get. It keeps for up to three days in the refrigerator.
Dairy-Free Alabama White Barbecue Sauce
Hot or not, dairy-free white barbecue sauce is a delicious alternative to the usual red stuff.
Ingredients
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons coconut sugar
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons non-dairy sour cream
- 1/2 teaspoon Worcestershire sauce
- 1/2 tablespoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1 tablespoon horseradish (prepared, bottled)
Instructions
Mix all ingredients in a medium bowl.
Cover tightly and store in the fridge overnight.
Makes 2 cups.
Preparation is simple: mix all ingredients, pour into a glass jar, cover, refrigerate overnight. Dairy-free white barbecue sauce will keep in the fridge for up to three days. It’s great with chicken, beef, pork, even fish. Vegetarians may like it with tofu.
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