Newk’s White BBQ Sauce Recipe brings back so many good memories for me. I fell in love with this creamy, tangy sauce during my visits to Newk’s Eatery. The way it perfectly coats chicken and makes every bite taste amazing was something I had to learn how to make at home.

White BBQ sauce is so much better than regular red BBQ sauce because it’s lighter, creamier, and has this amazing tangy kick that doesn’t overpower your food.

I found my first recipe idea from a YouTube video, but after lots of testing in my kitchen, I perfected this copycat version.

Today I’m sharing my Newk’s White BBQ Sauce Recipe that tastes just like the real thing from the restaurant.

Newk’s Eatery is an American chain of fast casual cafés which operates over 100 restaurants in 13 states (I found that info from Wikipedia), and now you can make their famous sauce at home.

What is a white BBQ sauce?

White BBQ sauce started in Alabama and became famous across the South. White BBQ sauce is a unique type of barbecue sauce that is different from the usual tomato or mustard-based sauces.

It has a creamy white color because it is made mainly from mayonnaise. The sauce has a tangy, slightly spicy flavor thanks to ingredients like vinegar, lemon juice, and cayenne pepper.

White BBQ sauce is mostly used for grilling and dipping chicken but also tastes great on pork and other meats.

It adds a fresh and zesty kick that many people love, and it’s especially popular in parts of the southern United States.

Newk’s White BBQ Sauce Ingredients

Here’s what I use when I make my copycat version at home. I’ve also included some ideas if you ever need to swap something out.

Mayonnaise (3 cups) – This is the creamy base that makes white BBQ sauce so special. Use real mayonnaise, not the light version. The full-fat mayo gives that rich texture. If mayonnaise is unavailable, Greek yogurt can be used, but the taste will be different.
Sugar (3 tablespoons) – Adds the sweet balance to cut through the tangy flavors. Regular white sugar works best. Brown sugar can be used for a deeper flavor, or honey for something more natural.
Apple Cider Vinegar (1/4 cup) – This gives the sauce its tangy kick and helps balance the richness of the mayo. Apple cider vinegar is best, but white vinegar works in a pinch. Balsamic vinegar should not be used as it will change the color.
Fresh Lemon Juice (2 tablespoons) – Adds brightness and fresh flavor. Always use fresh lemon juice, not the bottled stuff. The fresh juice makes a huge difference in taste.
Salt (1 teaspoon) – Brings out all the flavors and balances the sweetness. Regular table salt or sea salt can be used.
Black Pepper (1/2 teaspoon) – Adds a gentle heat and depth. Freshly ground pepper tastes better than pre-ground.
Cayenne Pepper (1/4 teaspoon) – This is the secret ingredient that gives the sauce its special kick. Start with less if heat is not preferred. More can always be added.

Recommended Equipment

Large mixing bowl – Gives you room to whisk without making a mess
Wire whisk – Keeps the sauce thick and creamy
Measuring cups and spoons – For getting the right amounts
Rubber spatula for scraping – Gets every bit of mayo out of jars
Airtight storage container – Keeps sauce fresh longer
Glass jar with tight lid – Better than plastic for storing

How To Make Newk’s White BBQ Sauce

Step 1 | Add the Mayonnaise

Add the 3 cups of mayonnaise to your bowl first. Make sure to scrape out every bit from the jar with a rubber spatula.

Step 2 | Add the Sugar

Add the 3 tablespoons of sugar right on top of the mayonnaise. The sugar will help balance out the tangy flavors that come next.

Step 3 | Pour the Apple Cider Vinegar

Pour in the 1/4 cup of apple cider vinegar slowly. This is where the magic happens. The vinegar gives this sauce its signature tang that makes it different from regular mayo-based sauces.

Step 4 | Add the Lemon Juice

Add the 2 tablespoons of fresh lemon juice. Squeeze it fresh from real lemons for the best taste. The lemon brightens everything up and adds that extra zing.

Step 5 | Add the Salt and Pepper

Sprinkle in 1 teaspoon of salt and 1/2 teaspoon of black pepper. These seasonings bring out all the other flavors and make everything taste more complete.

Step 6 | Add the Cayenne Pepper

Add 1/4 teaspoon of cayenne pepper. This gives the sauce its special kick without making it too hot. You can always add more later if you want extra heat.

Step 7 | Whisk the Sauce

Take your wire whisk and start mixing everything together. Whisk gently but thoroughly. Don’t use a blender or food processor because that will make the sauce too thin and runny. You want to keep that thick, creamy texture.

Step 8 | Combine Until Smooth

Keep whisking until everything is completely combined and smooth. The sauce should be creamy white with tiny flecks of the spices mixed throughout.

Step 9 | Store the Sauce and Serve

Transfer the sauce to a clean jar or container with a tight lid. Serve the sauce chilled as a dipping sauce, brush it on grilled meats, or use it however you like.

Recipe Notes + Tips

Let the sauce sit in the fridge for at least 30 minutes before serving – this helps all the flavors blend together
Start with less cayenne pepper and add more to taste – you can’t take it out once it’s in
Use room temperature ingredients for easier mixing
Don’t over-whisk or the sauce will become too thin
Taste and adjust seasonings before serving – every brand of mayo tastes a little different
The sauce will thicken slightly after chilling
Make sure your bowl and whisk are completely clean – any grease will affect the texture
Fresh lemon juice is key – bottled juice won’t give the same bright flavor

Newk’s White BBQ Sauce Serving Suggestions

This sauce works with more than just grilled meat. I like brushing it on grilled chicken right before serving so it stays creamy instead of soaking in too much. It’s also great with smoked turkey, pork chops, or drizzled over pulled pork sandwiches.

For something different, try it as a dip for fresh veggies or roasted potatoes. It even works as a spread on wraps and burgers for a tangy twist.

Newk’s always serves this sauce in a small mason jar right in the middle of the table with a spoon, so everyone can help themselves. It’s the fastest sauce to disappear, no matter what else is on the table.

Make Ahead and Storage Tips

This Newk’s White BBQ Sauce actually tastes better when you make it ahead of time. I like to make it at least a few hours before I need it, but making it the day before is even better. The flavors have time to blend together and create that perfect taste.

Store the sauce in the refrigerator in a glass jar or airtight container. It will stay fresh for up to one week. The sauce might separate slightly while sitting, but just give it a quick stir before using.

You can make a big batch and freeze portions in ice cube trays. Once frozen, pop the cubes into freezer bags. They’ll keep for up to three months. Just thaw what you need in the fridge overnight.

Don’t leave the sauce out at room temperature for more than two hours. Since it’s made with mayonnaise, it needs to stay cold to be safe to eat.

Newk’s White BBQ Sauce Recipe FAQs

1. Can I make this sauce without mayonnaise?

You can try using Greek yogurt instead of mayonnaise, but the taste and texture will be very different. Greek yogurt makes the sauce tangier and less creamy.

Some people use sour cream, but that changes the flavor too. Mayonnaise really is the best choice for getting that authentic Newk’s taste.

If you’re worried about calories, you can use light mayonnaise, but the sauce won’t be as rich and creamy as the original version.

2. How spicy is this white BBQ sauce?

The sauce has a mild kick from the cayenne pepper, but it’s not really spicy. Most people find it just right – you can taste a little heat, but it doesn’t burn your mouth. The cayenne adds flavor more than heat.

If you want it spicier, you can add more cayenne or even a dash of hot sauce. If you don’t like any heat at all, just leave out the cayenne pepper completely.

3. What’s the best way to use this sauce with grilled chicken?

The best way is to brush the sauce on chicken during the last 5-10 minutes of grilling. This prevents the mayo from burning but still gives you great flavor.

You can also use it as a marinade for 2-4 hours before cooking, or serve it as a dipping sauce on the side.

Never put the sauce on raw chicken and then use the same sauce for serving – always use fresh sauce for serving.

4. Can I make this sauce less tangy?

Yes, you can reduce the apple cider vinegar and lemon juice if you want less tang. Start by cutting both in half and taste the sauce. You can always add more, but you can’t take it out once it’s mixed in.

Some people add an extra tablespoon of sugar to balance out the tang instead of reducing the acid ingredients.

5. Why is my sauce too thin or too thick?

If your sauce is too thin, you might have over-whisked it or used light mayo instead of regular mayo. Try chilling it for a few hours – it will thicken up in the fridge.

If it’s too thick, add a tiny bit of lemon juice or vinegar to thin it out. The sauce should coat a spoon but still be pourable.