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White Barbecue Sauce

White Barbecue Sauce

  • Prep

  • Ready In


This sauce was popular in the south. Use it on chicken, turkey, or even pork. Feel free to vary the ingredients to your personal taste.

Ingredients {{adjustedServings}} servings

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Original recipe yields 1 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 916 kcal
  • 46%
  • Fat:
  • 87.4 g
  • 134%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 631 mg
  • 25%

Based on a 2,000 calorie diet


  1. In a small nonporous bowl, combine the vinegar, water, ground black pepper, sugar and mayonnaise and mix well. Use on your favorite meat.
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This sauce was very popular in Alabama. A well known restaurant used it on chicken, and then used the chicken shredded in stuffed baked potatoes! They also served extra sauce on the side to put on top of the baked potatoes.(I used plain vinegar in place of cider vinegar, and marinated the chicken for several hours and then basted the chicken on the grill.)For a quick sandwich or stuffed potato topping put cooked shredded chicken and sauce in a pan,cover and cook down till sauce is almost evaporated.


I've tried many recipes from this site and were pleased at the results, however this recipe was awful. I followed the recipe to a tee and used it on chicken breasts but the taste was terrible. The taste of the vinegar was way too strong. I will not be making this again.


Following the directions "as-is" yields a very thin sauce. Since I was planning to use this as a topping to turkey meatloaf, I thickened the mixture up on the stove: I dissolved 2 T flour in 1/4 c milk, then slowly whisked into the sauce at a boil. It worked well, really had great flavor, and wasn't overpowering as I feared it might be.