Alabama White Sauce for Seafood
August 7th, 2024A Zesty Southern Classic, Adapted for Fish and Shellfish
Alabama white sauce is vinegary, garlicky, and the perfect consistency for drizzling over wild-caught seafood from Alaska. The Alabama white sauce has a little bit of a kick from the addition of prepared horseradish and cayenne, but gets most of it's "heat" from raw garlic, vinegar, and grated shallot.
What to Serve With Alabama White Sauce
Alabama white sauce is an excellent finishing touch on a fish sandwich, or served as a runny, deliciously messy dip for steamed Dungeness crab or hearty morsels of Red King Crab. You may also enjoy Alabama white sauce as a dip for french fries or drizzled over your favorite grilled vegetables.
How to Prepare Alabama White Sauce
Alabama white sauce is simple to make. Essentially, you'll mince or grate garlic and shallot before stirring them into the remaining ingredients — no cooking or blending required.
Substitutions
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Prepared horseradish and cayenne: Omitting the horseradish and cayenne can help eliminate some of the spice in the sauce, but you'll still get an appetizing burn from the raw allium and acidity of the vinegar.
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Shallot: Red onion can be substituted for shallots.
- Apple cider vinegar: If you don't have apple cider vinegar handy, try using rice wine vinegar or sherry vinegar instead.
How to Store Alabama White Sauce
Keep extra Alabama white sauce in a covered container and refrigerate for up to a week.
Alabama White Sauce for Seafood
By Wild Alaskan Company
Prep time
5 minutes
Cook Time
0 minutes
Total time
5 minutes
Yield
2 cups
Ingredients
- 1 ½ cups mayo
- ¼ cup apple cider vinegar
- 4 cloves of garlic, grated
- 1 shallot, grated
- 2 teaspoons Worcestershire sauce
- 1 teaspoon honey
- 1 teaspoon prepared horseradish
- ½ teaspoon cayenne
- Salt and pepper
Instructions
1. Combine all ingredients in a bowl and season to taste. Sauce can be refrigerated in a covered container for up to 1 week.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
