Wednesday, June 30, 2010

Alabama White Wasabi Barbecue Sauce

Are you getting tired of that chicken teriyaki yet? Do you find yourself making the same chicken dish on the grill all the time? I know I have been searching for something different and when I did my research on regional barbecue sauces I came across the Alabama classic white barbecue sauce. It is a simple sauce and there is nothing wrong with that but I wanted to give it my special tweak and twist. I took this basic mayonnaise based white sauce and went Asian by using brown rice vinegar instead of white vinegar and wasabi powder for some added heat. This makes an excellent and deliciously different spicy barbecue sauce that should be used in the last few minutes of grilling as well as a flavorful dipping sauce. I hope you enjoy.

Alabama White Wasabi Barbecue Sauce


2 cups mayonnaise
6 Tbsp. lemon juice
6 Tbsp. brown rice vinegar (not the flavored rice vinegars with added sugar)
2 Tbsp. white pepper
1/4 tsp. salt
1/4 cup Splenda
1 Tbsp. wasabi powder

Blend ingredients well and pour into a container with a tight fitting lid. Refrigerate for at least 2 hours for flavors to marry. Use as a barbecue sauce or dipping sauce. Great with chicken, salmon or pork.

Nutrition Facts
22 - 2 Tablespoon Servings
Amount Per Serving
Calories 150.3
Total Fat 14.6 g
Saturated Fat 1.5 g
Polyunsaturated Fat 4.4 g
Monounsaturated Fat 8.7 g
Cholesterol 7.3 mg
Sodium 164.7 mg
Potassium 5.6 mg
Total Carbohydrate 1.3 g
Dietary Fiber 0.3 g
Sugars 0.1 g
Protein 0.2 g

1 comment:

  1. Read about the Alabama White BBQ sauce and first thought was Wasabi powder. Can't wait to try it. Have you tried different vinegars? Also, when did you add the sauce? After cooking or during?