Total Time
50mins
Prep 5 mins
Cook 45 mins

Great marinade for grilled chicken. A little zing and the black crispies are nummy. A little side note: my next to youngest DS made this with 1/2 cup lemon juice and 1/2 cup 20 year old balsamic vinegar in place of the other acids. He put in about 2 Tablespoons of tabasco to offset the sweetness of the balsamic. It was absolutely heavenly! Sweet and spicy... wonderful! Next time I make this recipe I will use his variation.... I have used white wine vinegar, white vinegar, apple cider vinegar, dry white wine, lemon juice, any acid will work beautifully.

Ingredients Nutrition

Directions

  1. Measure sauce ingredients together.
  2. Bring to a simmer.
  3. If using as a marinade, let cool.
  4. If using as a mop, use immediately.
  5. Can be thickened, if desired. Gumbo file works just great, the sassafras adds a nice touch.

Reviews

(1)
Most Helpful

this is the start of a great sauce. i used it to marinate some thin pork chops and it was delish. to use as a mop, i found i needed to reduce the sauce and bind the vinegar and oil with 1/2 tsp honey mustard. for my acid, i used a combination of balsamic and red wine. i also added a sprig of rosemary during cooking. the result was a wonderful vinegary sauce that didn't overwhelm the food.

gourmetmomma September 03, 2007

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