Guest guest Posted August 25, 2004 Report Share Posted August 25, 2004 Originally being from Louisiana, we used a mustard type basting sauce when we weren't using our bbq sauce. It's wonderful on steaks, chicken, pork, hamburgers....you name it! Especially good on veggies on the grill too. My Mama's Wonderful Basting Sauce Smart Balance margarine equal to 2 sticks butter 1/2 c. mustard 1/2 c. vinegar 1/4 c. worcestershire sauce All these measurements are approximate and my mama didn't measure anything.....and for this recipe neither do I. I just shake some of this and pour some of that. I never put the same amts. in and it always turns out good. 2 questions. I have been looking for a mustard based BBQ recipe and haven't been able to find one. It's just not very popular outside of the south. Does anybody have one? If you do but its not SBD friendy, I can adjust it. Other question is this.... I want to make white sauce but it has flour in it.... Is it ok to use that small amount (usually 2 Tbs), or is there something else I should use? Thanks!! __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2004 Report Share Posted August 30, 2004 This one is strange because its mayo-based but darn tasty. I eat it on everything from pork to chicken. White BBQ sauce 2 cups mayonnaise 2 tablespoons ground black pepper 2 tablespoons salt 6 tablespoons lemon juice 6 tablespoons distilled white vinegar 4 tablespoons Splenda In a medium bowl, combine the mayonnaise, pepper, salt, lemon juice, vinegar and sugar. Mix all together until smooth. Use to baste chicken, pork chops or ribs as they cook on the grill. Serve extra as dipping sauce! --- bluebonnet00 wrote: > Originally being from Louisiana, we used a mustard type basting sauce when we weren't using our > bbq sauce. It's wonderful on steaks, chicken, pork, hamburgers....you name it! Especially good > on veggies on the grill too. > > My Mama's Wonderful Basting Sauce > > Smart Balance margarine equal to 2 sticks butter > 1/2 c. mustard > 1/2 c. vinegar > 1/4 c. worcestershire sauce > > All these measurements are approximate and my mama didn't measure anything.....and for this > recipe neither do I. I just shake some of this and pour some of that. I never put the same > amts. in and it always turns out good. > > > > > 2 questions. I have been looking for a mustard based BBQ recipe and haven't been able to > find one. It's just not very popular outside of the south. Does anybody have one? If you do > but its not SBD friendy, I can adjust it. Other question is this.... I want to make white > sauce but it has flour in it.... Is it ok to use that small amount (usually 2 Tbs), or is there > something else I should use? Thanks!! > > > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
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