The White Alabama BBQ Sauce is undoubtedly my favourite barbecue sauce EVER. As you can see, it’s a bit different from a stereotypical barbecue sauce, as it uses mayonnaise as a base rather than tomato. I’ve developed a vegan version for you to lather all over your pulled jackfruit, as opposed to back in the day when I lathered it all over my pulled pork! It adds both creaminess and tanginess to anything you put it on, and the kick of the pepper really makes this sauce special.
I also recommend this sauce as an alternative to mayonnaise on coleslaw – it gives coleslaw so much more flavour!
Probably the most impressive thing about this sauce is that it’s even liked by people who don’t like mayonnaise! Yes, it has a mayonnaise base, but there are so many delicious flavours in this sauce that the mayo is just the background, not the star of the show.
It is important, although not essential, to prepare this sauce the day before serving and refrigerate it overnight to allow the flavours to develop. That said, it’ll still be tasty if you make it on the day.
Makes about 180ml (¾ cup) White Alabama BBQ Sauce. If making from scratch, prep time 15 minutes. If starting with ready-made mayonnaise, prep time 10 minutes. For best results, refrigerate overnight before serving.
Or if you already have vegan mayonnaise…
If starting from scratch, blend together the aquafaba, lemon juice, garlic and Dijon mustard in a high speed blender or food processor.
Bit by bit, as the food processor is running, add 120ml (½ cup) of the vegetable oil. Make sure that you add the vegetable oil slowly, allowing it to form an emulsion with the aquafaba mixture.
Pour the mixture into a bowl and whisk in the remaining vegetable oil, along with the vinegar, apple juice, cracked black pepper and cayenne.
If starting with mayonnaise, simply whisk all of the ingredients together in a medium sized bowl!
Refrigerate your White Alabama BBQ Sauce overnight for the best flavour.
Find out more about the origins and uses for this tasty sauce in this interesting article: The origins of Alabama-style white barbecue sauce
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