If you have never tried a “white” BBQ sauce, you haven’t
lived yet! Leave it to the South to mix
mayo and vinegar, and cook with it! This
sauce was AMAZING on chicken – and on the leftover pork loin we had the next
day. Simply scrumptious – and simple
too! I originally served it over
grilled chicken breasts that I pounded out a bit to thin them down, and simply
seasoned with Salt and Pepper. I brushed
some of the sauce on for the last 5 minutes of cooking or so – it will curdle
if you put it on from the start….. and I used the rest for a dipping sauce.
No pics – but hey, it’s
a SAUCE for goodness sakes!
Ingredients:
2 cups Mayo
1 cup Cider Vinegar
2 TBS Lemon Juice
3 TBS fresh ground pepper (sorry about that – your arm will
be sore…)
½ TSP Salt
½ TSP Cayenne
2 TSP finely minced FRESH Rosemary – more or less to taste.
I clove garlic, finely minced
Instructions:
Combine all ingredients in a bowl, and whisk thoroughly. I
threw mine in my Kitchen Aid Stand Mixer, and used the whisk attachment on med
low for about 15 minutes to really combine things.
Refrigerate for at least 2 hours
Brush on the chicken during the final cooking process –
about 8 minutes or so, reserving the rest of the sauce to use as a dipping
sauce.
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