Residents of Alabama know that barbecue sauce doesn’t have to always be tomato-based, smoky or even sweet.
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.
The mayonnaise-based sauce is typically balanced with some acid, like apple cider vinegar or mustard (or both) along with a splash of Worcestershire sauce, some heat (with horseradish or hot sauce) and spices.
It’s typically paired with chicken, but it can be just as delicious on pork, or as a dipping sauce for vegetables or a variety of fried foods, and can also be spread on sandwiches.
Market research firm Datassential reports that white barbecue sauce is currently found on 1% of U.S. menus, up 45% over the past four years.
Click through the gallery to learn more about this Flavor of the Week and see how one chain is using white barbecue sauce on its menu.
