Legendary Sauces: Big Bob Gibson Bar-B-Q White Sauce

Big Bob Gibson Bar-B-Q White Sauce:

In a large bowl combine 2 cups mayonnaise, 1 cup white vinegar, 1/2 cup apple juice, 2 teaspoons prepared horseradish, 2 teaspoons ground black pepper, 2 teaspoons fresh lemon juice, 1 teaspoon salt, 1/2 teaspoon cayenne pepper. Use as a marinade, baste or dipping sauce.

From "Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint" by Chris Lilly

For the Grill: Bloodshot Mop

Bloodshot Mop

-This mop is good for slathering on whole brisket, steaks, ribs, beef, pork and chicken

Makes 2 1/2 cups

1 bottle or can (12 ounces) beer, preferably Budweiser

1 cup Spicy Hot V8 Juice

1 tablespoon Worcestershire sauce

2 tablespoons prepared horseradish

1 teaspoon finely ground black pepper

1/4 teaspoon sea salt

1 teaspoon granulated garlic

1 teaspoon Tabasco sauce

1. Pour the beer into a medium nonreactive bowl; whisk to remove the carbonation. Add all the remaining ingredients and mix well.

2. Pour mixture into a plastic squeeze bottle or a jar and refrigerate until ready to use. Shake before using.

For the Grill: Dr. Pepper Barbecue Sauce

Dr. Pepper Barbecue Sauce

Ingredients
4 tablespoons unsalted butter (1/2 stick)
1 large yellow onion, chopped
4 cloves garlic, chopped
1 cup ketchup
3 tablespoons tomato paste
One can Dr. Pepper (12-ounce)
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/2 cup packed dark brown sugar
2 teaspoons ancho or New Mexican chili powder
1 teaspoon fine-ground white pepper
1 teaspoon kosher salt

Cooking Directions

In a heavy saucepan, melt the butter. Saute the onion and garlic in the butter until translucent, about 10 minutes. Add all the remaining ingredients and simmer for about 15 minutes, until the flavors have blended. Continue cooking until the sauce begins to thicken, 20 to 30 minutes. Taste and adjust the seasonings with salt and pepper if desired. Don't overseason the sauce. Let the sauce cool for about 10 minutes or until it is warm but no longer "boiling" hot. Puree with an immersion or traditional blender -- this will make the sauce thicker. Let cool. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks. Brush it on food 5 to 15 minutes before the cooking time is finished. If desired, serve extra on the side.

For the Grill: Barbecue Mustard Sauce

Barbecue Mustard Sauce

3/4 cup onion, chopped
1 cup vegetable oil
3/4 cup tomato ketchup
1/3 cup lemon juice
3 tablespoons Worcestershire sauce
2 teaspoons salt
3/4 cup water
3 tablespoons granulated sugar
2 tablespoons prepared mustard
1/2 teaspoon pepper

In a skillet over low heat saute chopped onion in 1/2 cup oil until soft. Stir in ketchup, lemon juice, Worcestershire sauce, salt, remaining oil, water, sugar, prepared mustard, and pepper. Simmer for 15 minutes. Use as a basting sauce for grilled meats.

Makes about 4 cups.

Southern Vinegar Sauce

Southern Vinegar Sauce

INGREDIENTS:

1/2 pound margarine
1/2 cup vinegar
juice of 1 lemon
1 1/2 tablespoons Worcestershire sauce
1 tablespoon honey
2 teaspoons salt
1 teaspoon black pepper

PREPARATION:

Melt margarine in a sauce pan. Add lemon juice, Worcestershire sauce, honey, salt and pepper. Bring to a boil. Remove from heat. Stir in vinegar and allow to cool.

Béarnaise Sauce

Béarnaise Sauce

INGREDIENTS:

1 cup butter, melted and hot
3 egg yolks
3 tablespoons white wine vinegar
1 tablespoon onion, finely chopped
1 teaspoon freshly ground black pepper
1 teaspoon dry tarragon

PREPARATION:

Put onions, vinegar, tarragon and pepper in a sauce pan and bring to a boil. Reduce to about 1-2 teaspoons of liquid. Stir constantly. Remove from stove and let cool. Put egg yolks and cooled mixture in a blender. Process for about 1 minute or until completely blended. Melt butter. Turn blender to high and slowly add the butter. Start out very slow. Serve immediately. This can be a tricky sauce so go slow and watch it very carefully. The sauce will get thick as you add the butter. Do not let it cool after it is mixed because it will separate.

Remoulade Sauce Recipe

*Rémoulade Sauce

(3/4 cup)

Ingredients:

1 tsp capers, finely chopped
1 tsp gherkins, finely chopped
1/2 tsp fresh tarragon, finely chopped
1 anchovy fillet, finely chopped
3/4 tsp Dijon mustard
3/4 cup mayonnaise*

Combine capers, gherkins, tarragon, and anchovy fillet. Add mustard and mayonnaise. Mix well, and chill thoroughly.

*Mayonnaise(1 1/4 cups)

2 egg yolks
1/2 tsp Dijon mustard
1/2 tsp salt
1/8 tsp white pepper
1/2 cup vegetable oil
1/2 cup olive oil
2 tablespoons white wine vinegar, or lemon juice


Allow all ingredients and bowl to come to room temperature. Whisk egg yolks, mustard, salt, and white pepper together in a small bowl. Add the oils slowly, whisking constantly, until the mayonnaise begins to emulsify. When the mayonnaise has thickened, add the vinegar or lemon juice alternately with the last of the oil.

Creamy Dijon Mustard Sauce

Creamy Dijon Mustard Sauce

1/2 cup mayonnaise
1/2 cup sour cream
4 teaspoons Dijon mustard
3 tablespoons finely chopped green onion

Stir together 1/2 cup mayonnaise, 1/2 cup sour cream, 4 teaspoons Dijon mustard, and 3 tablespoons finely chopped green onion. Cover and chill. Garnish with finely chopped green onion, if desired.

Yield: Makes about 1 cup

Peppercorn Steak Sauce

Peppercorn Steak Sauce

Ingredients:

2 tsp. Fresh cracked black peppercorns
1 Tbsp. bottled Greenpeppercorns
Heavy cream
Dry white wine or cognac
1" to 1-1/2" thick beefsteak of your choice

Preparation:

Marinate steak to your preference or rub with olive oil and press in kosher salt and cracked black pepper and allow to sit for 1 or more hours. Heat a heavy skillet to high temperature. Sear steak quickly (20 sec. or so) on both sides to seal in juices then remove to grill for finishing to desired doneness. While steak is cooking on the grill, deglaze pan with 1/4 to 1/3 cup wine. (If there is little or no drippings from the steak add a little butter to the hot pan and brown but do not burn it, then deglaze). Add cracked black pepper, green peppercorns and 1/4 to 1/3 cup heavy cream to pan. Cook over medium heat, stirring constantly until liquid is reduced by half. By this time the steak should be done. Place steak on serving dish and pour pepper sauce over the steak or serve the sauce in a small ramekin on the side. This recipe yields about 1/4 cup of sauce or enough for two eight ounce steaks

Caper Dressing

Caper Dressing

Great for most meats and vegetables, this caper and anchovy dressing adds a rich distinctive flavor to any meal.

Ingredients:

4 chopped shallots

4 anchovies

2 tbsp olive oil

2 tbsp capers

1 small tsp cornstarch

1 tbsp chicken stock

Preparation:

Sauté shallots in the olive oil until transparent. Add the anchovies and crush with a fork. Dissolve cornstarch in the stock. Add the capers and chopped parsley, then leave to cook for a few minutes, stirring with a wooden spoon.

Serve hot in a tureen alongside potatoes, meats, and other foods.

Benedictine Dip

Benedictine Dip

Ingredients:

1 large cucumber, peeled
8 ounces cream cheese, softened
2 tablespoons grated onion
1/4 teaspoon salt
1 tablespoon mayonnaise
1/8 cup sour cream
Dash green food coloring, optional
2 tablespoons chopped fresh dill

Accompaniments: trimmed baby carrots and sugar snap peas, blanched, raw, trimmed baby radishes

Preparation:
Grate cucumber and drain in a fine mesh sieve. Combine cucumber, cream cheese, onion, salt, mayonnaise, sour cream and food coloring (if using) in a food processor. Transfer to a bowl and add chopped dill. Taste for seasoning. Serve with crudite.

Vanilla Extract

Vanilla Extract

6 vanilla beans, split
1 (fifth) bottle vodka

Combine split beans with vodka in a 1-quart glass jar.

Store jar in a dark, cool place for a minimum of 2 months, however, the longer time stored, the stronger and better flavored your homemade vanilla will be. Some prefer to store homemade vanilla for up to 1 year before using.

Honey Mustard

Honey Mustard

1/2 cup dry mustard
1/2 cup white vinegar
1 large egg
1/3 cup honey

Combine the mustard and vinegar in a small bowl; whisk to remove any lumps. Cover and let stand at room temperature for a least 4 hours or overnight.

Pour the mustard mixture into a blender, add the egg and honey. Blend until smooth.
In a double boiler over simmering water, cook the mustard mixture, whisking constantly, until the mixture thickens to a pudding consistency, about 5 minutes.

Remove the top pan from the double boiler and let the mustard cool for about 5 minutes, stirring occasionally. Pour the mustard into a sterilized glass jar; cover and refrigerate.

Makes about 1 cup.

*You may substitute the egg with 1/4 cup cholesterol-free egg substitute.

Note: Dry mustard is finely ground mustard seeds. Try grinding your own dry mustard. Store it tightly covered in a dark, dry place for up to 6 months.

Honey Dijon-Style Mustard

Honey Dijon-Style Mustard

1/2 cup honey
1/3 cup mustard seed
1/3 cup white wine vinegar
1/4 cup dry mustard
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried tarragon, crushed
2 cloves garlic, chopped

In a blender container combine all ingredients. Cover and process about 2 minutes or until seeds are ground and desired texture is attained.

Transfer to a sterilized glass jar. Store, covered, in the refrigerator for at least 2 weeks to allow flavors to blend and mellow. Use within 1 year.

Makes about 1 cup.

Homemade Worcestershire Sauce

Homemade Worcestershire Sauce

1/2 cup apple cider vinegar
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon pepper

Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.

Store in the refrigerator.

Makes about 3/4 cup.

Country Dijon-Style Mustard

Country Dijon-Style Mustard

2 tablespoons brown, white or yellow mustard seed
1/4 cup powdered mustard
1/4 cup dry white wine or water
2 tablespoons white wine vinegar
1 teaspoon coarse salt or to taste

Place mustard seed into a spice/coffee grinder and grind to desired texture.

Combine the ground seeds with the powdered mustard; stir in the wine or water and let sit for 10 minutes.

Stir in the vinegar and salt and mix well. Place mustard in a clean jar and allow to set at room temperature overnight, then refrigerate for several days to two weeks before using to allow the flavors to ripen.

Makes 1 cup.

Cook's Note: For variations on flavor, try adding any one or a combination of the following ingredients to the mustard: 2 tablespoons honey; 1 teaspoon dried tarragon leaves; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder. (The measurements are simply suggestions. By all means, add them to your taste.) For another variation you can substitute the dry white wine with beer that has been allow to go flat and is at room temperature.

Coarse-Grain Honey Tarragon Mustard

Coarse-Grain Honey Tarragon Mustard

1/2 cup mustard seed (light or dark)
3 tablespoons dry mustard powder
2/3 cup water
3/4 cup white wine vinegar or rice vinegar
3 tablespoons honey
2 teaspoons salt
2 tablespoons chopped fresh tarragon, or 2 teaspoons dried tarragon; crumbled

In the container of electric blender or food processor, combine the mustard seed, mustard powder and water; process to a coarse puree. Set the mustard mixture for 2 hours or overnight.

Combine the mustard mixture with the vinegar, honey, salt and tarragon. Process the mixture in the blender or food processor to the texture that suits you, from slightly coarse to creamy.

Store in a sterilized jar, tightly capped, at room temperature if you would like it to mellow gradually, or refrigerate it at once to retain maximum hotness. It can be used at once, but a few days' rest in the jar will allow the flavor to develop. After the mustard has rested for a day or two, taste it and decide whether to add more tarragon, honey or vinegar.

Keeps indefinitely in the refrigerator. (Editor's Note: If storing at room temperature, it is recommended to process filled jars for 15 minutes in a water bath.)

Makes 2 cups.

Blueberry Balsamic Vinegar

Blueberry Balsamic Vinegar

4 cups fresh blueberries or frozen and thawed
1 quart balsamic vinegar
1/4 cup sugar
Lime peel cut in strips from 1 lime (green part only, the pith imparts a bitter flavor)
1 (3-inch) cinnamon stick

In a large non-reactive saucepan, crush blueberries with a potato masher or back of heavy spoon.

Add vinegar, sugar, lime and cinnamon; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Cool slightly and pour into a large bowl. Cover and refrigerate for two days to allow flavors to blend.

Place a wire mesh strainer over a large bowl. Place a triple layer of cheese cloth in strainer.
In batches, ladle blueberry mixture into strainer, pressing out as much liquid as possible. Discard solids.

Pour vinegar into sterilized glass bottles or jars; refrigerate, tightly covered, indefinitely. Use in salad dressings or with grilled meats.

Makes about 5 1/2 cups.

Boog's Hot Sauce

Boog's Hot Sauce

1 1/2 cups white vinegar
3/4 cup water
3 cloves garlic, sliced
1 1/2 teaspoons kosher salt
3 cups cayenne peppers, stemmed and chopped


Put all ingredients into a pot used solely for cooking peppers. Bring to boil, then cut back heat to just below boil and let mixture cook until peppers soften, about 30-45 minutes.


Drain cooked peppers and liquefy in blender, running at high

Secret Sauces: Red Wine Vinaigrette

Red Wine Vinaigrette


INGREDIENTS:

1 cup red wine vinegar
3 cups olive oil
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
2 tsp Dijon mustard
1/2 clove crushed garlic (optional)

PREPARATION:

Combine all ingredients in a glass jar with a screw-on lid. Tighten lid and shake vigorously for 1 minute before serving.