Tuesday, May 3, 2011
White barbecue sauce
This sauce is only mildly spicy, with just a little heat on the palate from the cayenne pepper and habanero sauce. It can easily be made spicier by increasing those two ingredients, but be careful! Habanero sauce is HOT, so add it in very small increments to achieve the result you want. Increasing the black pepper also gives it a bit more kick.
1 cup mayonnaise
¼ cup white balsamic vinegar
½ teaspoon habanero chili pepper sauce
1 teaspoon Worcestershire sauce
1 Tablespoon white sugar
¾ teaspoon ground cayenne pepper
¼ teaspoon black pepper
¼ teaspoon salt
Whisk all ingredients together in a bowl.
Chill in refrigerator for several hours before using.
Serve as a side dip for roasted, barbecued, or fried chicken, pork, or grilled fish.
You may apply this sauce directly during the last few minutes of actual cooking, but applying sooner will cause it to break down and separate.