Tuesday, April 5, 2011

White Barbecue Sauce

White Barbecue Sauce
Have you ever purchased barbecue sauce with big plans for a fine feast, and then discovered that the sauce wasn't what you expected? Well, no more surprises. We've tested lots of sauces, picked best, and named them to suit their taste. Barbecue sauces are both savored as condiments at the table and used to add flavor and keep the meat moist as it cooks. Baste with the thicker, sweet sauce only during the last few minutes of grilling because the sweet ingredients (including ketchup) burn easily and can cause the fire to flare if they drip on the coals.


1 1/2   - cups reduced-calorie mayonnaise
1/2      - cup water
1/4      - cup white vinegar
1/4      - cup lemon juice
2         - tablespoons sugar
2         - tablespoons freshly ground pepper
2         - tablespoons white wine
           - Worcestershire sauce


Step 1
- Combine all ingredients in a large bowl; stir with a wire whisk to blend thoroughly.

Step 2
- Divide sauce into separate containers for basting and serving at the table. (Basting brushes use on raw food should not be dipped in table sauce.) Use as a basting sauce and condiment for chicken. Be sure to refrigerate leftover table sauce, and discard any remaining basting sauce.

Yield: 2 1/2 cups

Recipe By: Joelle Diorio
From: Orlando, Florida
Book: Southern Living
Page: 198

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