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.
- 1⁄2 cup corn oil
- 3⁄4 cup lemon juice (or mixture of any or all of them) or 3⁄4 cup cider vinegar (or mixture of any or all of them) or 3⁄4 cup dry white wine (or mixture of any or all of them)
- 1⁄4 cup water
- 1 teaspoon Tabasco sauce
- 3 teaspoons sugar
- Measure sauce ingredients together.
- Bring to a simmer.
- If using as a marinade, let cool.
- If using as a mop, use immediately.
- Can be thickened, if desired. Gumbo file works just great, the sassafras adds a nice touch.
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.