White sauce for barbecuing

RECIPE FINDER

June 07, 2006|By JULIE ROTHMAN | JULIE ROTHMAN,SPECIAL TO THE SUN

Nancy Johnson of Springdale, Ark., was looking for a lost recipe for a white barbecue sauce. Barbara Diggs of Newcastle, Wyo., sent in a version she enjoys for a white barbecue sauce from a collection of annual recipes from Southern Living magazine.

I tested this recipe on chicken pieces, which I marinated in the sauce for about an hour then precooked slightly in the microwave before finishing them on the grill. I basted the chicken pieces with the sauce as they grilled.

The result was a moist and flavorful chicken with a slightly piquant taste. Diggs' recipe suggests reserving some of the sauce to serve as a condiment with the finished chicken. I think this sauce also would work quite well for fish.

RECIPE REQUESTS

Kim Jackson of Red Springs, N.C., is looking for a recipe for a banana-split cake made with instant banana-cream pudding, Cool Whip and strawberries.

Anita Cheswick of Brooklyn, Md., is looking for a recipe for shrimp soup.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

White Barbecue Sauce

Makes 2 1/2 cups

1 1/2 cups reduced-calorie mayonnaise

1/2 cup water

1/4 cup white-wine vinegar

1/4 cup lemon juice

2 tablespoons sugar

2 teaspoons freshly ground black pepper

2 tablespoons Worcestershire sauce

Combine all ingredients in a large bowl; stir with a wire whisk to blend thoroughly. Divide the sauce into separate containers for marinating (if desired), basting and for serving at the table as a condiment. Refrigerate any leftover table sauce; discard remaining marinade and basting sauce.

Per serving (1 tablespoon): 24 calories, trace protein, 2 grams fat, trace saturated fat, 2 grams carbohydrate, trace fiber, 2 milligrams cholesterol, 53 milligrams sodium

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.