Andrew Posted July 8, 2010 Report Posted July 8, 2010 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 Posted July 8, 2010 Report Posted July 8, 2010 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 Posted July 8, 2010 Author Report Posted July 8, 2010 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.
