July 01, 2006

White Barbecue Sauce

Altho I'm as much into cooking (if not baking) as she is, my wee wifey is far more into recipes. Her recipe mailing lists have more subscribers than the Recipe Carnival has readers (at least according to my Sitemeter). I'm one of her subscribers, and some of the recipes I've posted I originally found thereby. I have to credit her with spotting this one and bringing it to my attention. Outside of its home territory of Alabama white barbecue sauce will serve quite nicely to disconcert your guests, but I can report that it has gone over well with even the narrow-palated of the extended household.

1 1/2 cups mayonnaise
1/4 cup water
1/4 cup white wine vinegar
1 tablespoon coarsely ground pepper
1 tablespoon Creole mustard
1 teaspoon salt
1 teaspoon sugar
2 garlic cloves, minced
2 teaspoons prepared horseradish

Whisk together all ingredients until blended. Store in the refrigerator up to
1 week.

I did not follow the ingredient listings exactly as received and posted, but left them as is to provide a baseline. Because the concoction is not cooked, the garlic was run thru a garlic goosher (not the same one we use to extrude polymer clay), and the quantity was, as those who know me would expect, increased to four of the big cloves. I didn't have creole style mustard handy, so I went thru the collection and went with a Milwaukee Dusseldorf style instead. Note that there are burger restaurants here which set that out instead of the yellow salad stuff. Anywhom, since most of the other varients I found while researching didn't mention the mustard, people who didn't know what the sauce should taste like won't distinguish any change in its contribution. I also added a hefty splash of the golden habenero hot sauce currently fronting the collection. I would suggest not substituting Miracle Whip even if that is your preferred spread.

The sauce is generally reported as being used as both a basting sauce while grilling and a dipping sauce after, and recommended for chicken, pork chops, and ribs. I grill lots of burgers, throwing commercial patties on whilst frozen as recommended on the packaging. Basting them, with pretty much anything, during the final stages of grilling always brings compliments. With this sauce, the basting of anything should be left for the final stages, so as to preserve the distinctive non-coloration.

Serve with red wine and Blue Hawai'ins on the Fourth.

Posted by triticale at July 1, 2006 08:34 AM | TrackBack
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