My version of BG's White Barbeque sauce

[Andrew]

I often take recipes and gradually modify them to suit my taste. I write

down what I did in a notebook, and take notes on the results to modify

the next attempt. Here is my 4th, and I think last, iteration on the Bob

Gibson White Barbecue sauce printed in Chris Lilly's book:

1 cup Mayonnaise (~200 grams)

1 cup Cottage Cheese (preferably a dryish type)

1 cup Apple Vinegar

4t Horseradish (press out as much liquid as possible)

2t fresh ground black pepper

2t Lemon juice (~1/2 lemon)

1t salt

4t Cayenne

Put all in a blender or food processor and process until all the cottage

cheese curds are pureed.

This is thicker, much lower calorie, less sweet and much spicier

than the original.

I may try it with 1/2 mayo and 1.5 cups of cottage cheese.

In the 3rd iteration I used all mayo, and I could not taste a

difference between #3 and #4, despite the huge caloric difference.

It tasted really good with my first KK cook today, a whole butterflied

chicken.

[Loquitur]

Hi Andrew and welcome to the forum!

Thanks for posting about your experimentation with this recipe. I've been wanting to try it for some time but have hesitated because of the quantity of mayo. Did you dip the chicken in it or serve it on the side?

Susan

[Andrew]

Hi Andrew and welcome to the forum!

Thanks for posting about your experimentation with this recipe. I've been wanting to try it for some time but have hesitated because of the quantity of mayo. Did you dip the chicken in it or serve it on the side?

Susan

I served it on the side. Personally I drenched my chicken, my wife

and daughter were more modest in their use.