How to Make Alabama White Sauce (2024)

FAQs

What is Alabama white sauce made of? ›

Alabama white sauce starts with a base of mayonnaise and apple cider vinegar. Many variations exist but typical flavorings include mustard, Worcestershire sauce, sugar or honey, garlic and/or onion powder, and lots of black pepper.

Once you've finished adding the milk, the sauce will start to thicken fairly quickly, but it's not ready until it's thick enough to coat the back of a spoon. If you're not sure, dip a spoon into the sauce. If the béchamel is properly thickened, it should stay on the back of the spoon.

The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.

However, northern Alabama gets the credit for white barbeque sauce, a truly unique option. The origin of Alabama white sauce can be traced back to one man: Robert Lee Gibson, better known as Big Bob Gibson, of Decatur, Alabama. Gibson earned his nickname from his size — 6'4 and 300 pounds — and an appetite to match.

What Is In White Sauce? This traditional white sauce starts with a roux of equal parts all-purpose flour and butter, which gives the sauce a rich and creamy base. Whole milk thins the butter-flour mixture, turning the roux into a sauce.

Solution: First try and cook it for a bit longer and see if it thickens up. If not, make a little more roux in a separate saucepan (using equal parts butter and flour). Whisk the roux into the thin sauce and cook for another 5 minutes or until the desired consistency is reached.

White and blond roux are the most common, used to thicken sauces, soups, and chowders. Brown and dark brown roux have more flavor, but less thickening power than white or blond roux.

Adding milk to a sauce can help it thicken because of the proteins and fats present in the milk. When the sauce is heated, the proteins in the milk coagulate and cause the sauce to thicken. The fat in the milk also contributes to the thickness of the sauce.

Cornstarch is reasonable the most widely recognized method for thickening sauces without flour. Arrowroot or Tapioca Flour. Both of these choices can be utilized similarly you'd involve cornstarch in a recipe.

As a white sauce is heated, the starch grains soften, they absorb liquid & swell. The starch grains break open & thicken the liquid by releasing amylose. The process of gelatinisation starts at 60◦, the sauce begins to thicken at about 85◦ but it's not fully completed until it reaches 100◦.

How much milk to add to roux? ›

For a medium thickness, you'd use 2 tablespoons each of butter and flour to 1 cup milk. For a really thick sauce, you'd use 3 tablespoons each of butter and flour. The roux is actually the base of starch and fat that is cooked for a short time before the liquid is stirred in.

Our handcrafted Alabama White sauce is a creamy mayo-based classic with horseradish and cayenne. Starts out sweet, gets tangy in the middle, then finishes nice & spicy! Try some slathered on a Smokehouse Signature Salmon! I love your Alabama white sauce.

Liquid Ingredients: Making it easy to brush on

My Alabama BBQ sauce uses tomato sauce, apple cider vinegar, and water.

Alabama Style BBQ - Smoked meat aficionados define Alabama style BBQ by its namesake white barbecue sauce. Alabama white sauce is mayonnaise-based and punctuated with apple cider vinegar, brown mustard, and horseradish.

Béchamel – milk-based sauce, thickened with a white roux. Beurre blanc – Reduction of butter, vinegar, white wine and shallots.