Many thanks to Chef David Bancroft from ACRE in Auburn, Alabama for sharing his Alabama White BBQ sauce recipe. It’s simply perfect as a dip for veggies, on fried catfish or pork sliders, or as a base for a creative BBQ pizza.
Alabama White BBQ Sauce is mysterious to me, a Mississippian. I’ve often wondered what qualifies it – or any sauce, really – to be categorized as a “barbecue sauce.” But then, I had Chef David Bancroft’s version of Alabama White BBQ Sauce and forgot my question. I just wanted more.
Meet Chef David Bancroft
It’s no wonder really that Chef Bancroft received a 2017 James Beard Award nomination for Best Chef – South recognizing his extraordinary work at the helm of Acre Restaurant in Auburn, Alabama. Or that he went on to win a Food Network Iron Chef Showdown a few weeks ago. Or that his newest restaurant concept, Bow & Arrow in Auburn, Alabama, was named as one of the most anticipated openings of 2018 by EATER. Best of all, we can personally attest that he’s an all around good guy, a family man with kids and a wife cheering for him – often in close proximity – every step of the way. He always has a contagious smile on his face, and he exudes passion, kindness and creative persistence like few we’ve ever met.
So yep, it’s no wonder that one bite deep into his Simmons Catfish Slider at the Eat Y’all Chef Spotlights at Southern Whiskey Society, I forever forgot why I ever wondered about the classification of Alabama White BBQ Sauce. Instead we asked for the recipe, so we could share it with you.
Just in time for the biggest football game of the year, this recipe makes a healthy batch, so be sure to invite plenty of friends over to share in your bounty. Use it as a dip for veggies and smear it on fried catfish or pork sliders galore. Use it as a base for a creative BBQ pizza. But whatever you do, let’s get this dreamy sauce started, shall we?
[RECIPE] Chef David Bancroft’s Alabama White BBQ Sauce
- 1 gallon Duke’s mayonnaise
- 3 cups apple cider vinegar
- 1 cup white vinegar
- 8 garlic cloves
- 6 tbsp creole mustard
- 2 small white onions
- 1/4 cup black pepper
- 3 tbsp horseradish
- 2 tbsp white pepper
- 2 tbsp sugar
- 2 tbsp hot sauce (Franks)
- 3 tbsp kosher salt
- 1.5 tbsp coriander
- 1.25 tbsp cayenne
- Puree onion, garlic and vinegars in blender until smooth.
- Add all ingredients to blender and puree until smooth.
- Keep chilled.