Ever heard of white barbeque sauce? If not, you're really missing out. Even if it can sound a little strange, white BBQ sauce is actually really delicious. Made with mayo instead of ketchup or lots of vinegar, white barbeque sauce has a creamy, rich texture you won't find with other types of BBQ.

Straight from the state of Alabama, this is the perfect type of barbecue sauce for people who don't think they like it. I haven't done a scientific study, but I do believe it's nearly impossible for somebody not to like this. Especially since there are so many varieties, from sharp and mustardy to rich and mellow.

Want to try a white barbecue sauce recipe for the first time? Give it a try on chicken. It may not replace tomato-based barbecue sauces for you forever more, but I promise it'll get a spot in your grill's rotation. Want to try a more traditional, tomato-based recipe instead? Check out our Barbecue Recipe Page.

This Alabama style white barbeque sauce is rich, creamy, and sharp with horseradish. It's got just the right amount of tang, and is thicker than some white barbecue sauce recipes. I add extra pepper because I love it.

Ingredients:
1 1/4 C. high quality mayonnaise
1/4 C. prepared horseradish
3 tbsp. apple cider vinegar
1 tbsp. freshly squeezed lemon juice
1 tsp. freshly ground black pepper (or more, to taste)
1/4 tsp. salt

Instructions: Combine all ingredients in a small bowl. Cover and refrigerate an hour or more, better overnight.

Use as a basting sauce and reserve some extra bbq sauce for dipping.

A perfectly tangy white barbeque sauce, the extra lemon makes this a wonderful barbecue sauce for chicken. If you use coarsely ground fresh black pepper, this white barbecue sauce just crunches with a wonderful peppery goodness.

Ingredients:
2 C. mayonnaise
2 tbsp. ground black pepper
1/2 - 1 tsp. salt, to taste
1/3 C. lemon juice
1/3 C. distilled white vinegar
4 tbsp. granulated sugar

Instructions: Whisk together ingredients in a bowl. Refrigerate to allow flavors to combine.

Baste on chicken, ribs, or pork, and set some aside (that is, unexposed to the raw meat) for dipping.

The touch of apple juice in this recipe gives is a light, sweet freshness. This is a thinner white barbecue sauce, and is plenty vinegary. The touch of cayenne sets it apart from other recipes with a little extra heat.

Instructions:
1 C. mayonnaise
1/2 C. apple cider vinegar
1 1/2 tsp. prepared horseradish
1 tsp. salt
1 1/2 tsp. black pepper
1/2 tsp. ground cayenne pepper
1/4 c. apple juice

Instructions: Combine ingredients in a bowl. Mix well. Refrigerate to combine flavors.

Baste on meat while cooking, and use as a dipping sauce for prepared meats.

This might be my favorite white bbq sauce of the whole bunch. I love the texture of the mustard and the sharp spice of the fresh garlic. A wonderful sauce. You'll definitely want to save some of this one for dipping-- your guests won't be able to resist it.

Ingredients:
1 1/2 C. mayonnaise
1/4 cup white wine vinegar
1 tbsp. freshly ground black pepper
1 tbsp. grainy Creole mustard
1 tsp.salt
1 tsp. sugar
2 cloves, pressed or minced
2 tsp. prepared horseradish

Instructions: Whisk ingredients together in a bowl. Let sit several hours in the fridge.

Use as a basting and dipping sauce. Careful... the garlic gets sharper as the sauce sits!