Recipe by Sandy Doenges
I found this recipe in a magazine several years ago. My kids call it dirty butter sauce because of it's light brown color from the chili powder. They ask for it everytime I serve corn on the cobb. It is absolutely fabulous on any steamed vegetable. I often omit the red pepper to cut down on the heat. It still has just enough pepper for flavor. I also use a chicken base flavoring to make my broth.
Top Review by CarolAT
This sauce had a good flavor. I grilled my corn and put some over the corn before grilling and also poured some over the corn when I served them. Next time I make this sauce, I will add the red pepper to add a bit more heat. Thanks for posting your recipe. Made for Fall PAC 2008.
- 1⁄4 teaspoon chili powder
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon red pepper (optional)
- 2 tablespoons butter
- 1 teaspoon cornstarch
- 1⁄4 cup chicken broth
Directions See How It's Made
- .In a small bowl, mix together the cornstarch and broth until well combined. set aside.
- In a saucepan, mix together spices and cook in hot butter for one minute. Add broth mixture, and bring to a boil. Whisk over high heat until mixture begins to thicken slightly. Remove from heat. Serve hot over vegetables.