Innovation has long been a key to success for me. Invention always eluded me. Some years ago, Melanie Hincapie (from Dijon, Fr) proudly introduced Teenie and I to Maille Fine de Dijon (mustard). Later, we found that it was available at Fresh Market and other Greenville grocers. it is delicious.
Teenie soon perfected a salad dressing that was Maille, olive oil (or grape seed oil) and balsamic vinaigrette. It was was only by adding Tony Chachere's Original Creole seasoning and salt that I came up with the best darn healthy sauce you can imagine:
1 part balsamic
4 parts olive oil
Add/blend in Maille until you get a viscosity just less than catchup (lighter).
Add Tony's depending on how spicy you like your food (Tony's is really mild).
Add/or not add Salt per your taste and needs
During grilling, garnish the meat as you would with any other barbecue sauce.
Should work on chicken, beef and fish!
Substituting something healthy for something unhealthy. #3 on my way to 63 marginal gains.
1 comment:
yummy....speaking of bbq sauce....I just ate a burger...not just any burger. a perfectly toasted bun, then a layer of brisket, then burger, then a mound of fresh coleslaw, then another layer of brisket, 3 pickles for good measure, all perfectly sandwiched together with the other perfectly toasted bun (yes, had some sesame seeds on this bun). :) I really could of used some of your bbq sauce....next time.... :)
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