Cooking Classics
The Technique
Buttermilk-Herb Barbecue Sauce
White barbecue sauce is a southern classic filled with tang & zip. It’s usually prepared with vinegar but lemon juice coupled with fresh herbs from the garden add bright notes & captures summer beautifully. Use this irresistible combination with Smoked Chicken, Grilled Rosemary-Dijon Chicken Skewers & so much more. Try tossing it with freshly shredded cabbage for a wonderful version of cole slaw. When entertaining, Buttermilk-Herb Barbecue Sauce can be prepared up to two days ahead of time– simply measure & blend the ingredients. Prepare white barbecue sauce from scratch & wow friends & family with this southern classic.
Buttermilk-Herb Barbecue Sauce
makes 1 1/2 cups
The sauce can easily be doubled as it’s bound to go quickly.
1 cup mayonnaise
1 large garlic clove, pressed
2 tsp chopped fresh thyme, oregano, rosemary or basil, optional
2 tsp sugar
1 tsp freshly ground pepper
1/2 tsp celery salt
1/2 tsp paprika
5 Tbsp fresh lemon juice
2 Tbsp whole buttermilk
Whisk together the first 7 ingredients in a small bowl. Whisk in the lemon juice & the buttermilk until well blended. Use as directed.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Juice Fresh Lemons
Lemons can be used in both sweet & savory foods pairing well with just about anything making them extremely versatile. When choosing them from produce bins, select fruit with a bright, uniform color. Pick them up & gently press them in your hand. They should feel firm with a slight give to them. If the zest is desired, take care of that task first by running the outer portion over a microplane grater, then slice the lemons in half for juicing. Extracting it from the citrus is simple when the correct tool is used.
The Technique
When fresh lemon juice is needed for recipe applications, it’s important to have the right device that will release every bit. A glass juicer where the reamer is set over a small bowl to collect the juice can be used or my preferred choice is a lemon press. These valuable tools are generally coated with a non-reactive finish to prevent the acid from producing off flavors. Citrus halves can be placed in the custom fit compartment then the handles pressed together to extract the juice over a small bowl. It’s efficient enough to press every bit of juice quickly. Once the task is complete, the pulp & seeds will be left behind. Simply remove the used lemon halves & discard them. Before adding the juice to recipe applications, pour it through a small fine wire mesh sieve to collect any seeds or unwanted bits of pulp that may be in the bowl.
The Tune
“From Me To You” Del Shannon
httpa://www.youtube.com/watch?v=K0LEK8odPYQ
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Rebecca Gordon
Be sweet.
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