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What's a good white sauce...
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Posts: 233
... for white pizza? Not sure if its just butter and garlic or if there's more to it. Any suggestions? Thanks.
Comments
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It's just my personal preference but I like alfredo sauce and fresh mozz, depends on the toppings.
http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=1108 -
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Ross in Ventura posted a chicken cook he did the other day. It looked so good I thought I would give it a try.
On 2 of the quarters I used some Dizzy Dust and the other 2 were just chicken no seasoning.
Large, raised grid, direct and dome at 350°.
I basted with white sauce when I put these on the grid. 10 minutes, I basted again, turned and basted.
10 minutes basted and again turned and basted again.
battery died in the clock so I am guessing about 10 more minutes and another baste turn and baste.
about 5 minutes later they are done.
Both the Dizzy Dust and plane tasted fantastic.
Thanks Ross for the idea and link. This was a great cook and will be a regular in the future.
GG -
Hopefully Ross will jump in and post a link to his cook and the recipe he used.
This is supposed to be Big Bob's White Sauce Recipe
Big Bob's Gibson's White Sauce
• Prep Time: 5 min
• Level: Easy
• Yield: about 1 cup
Times:
Prep: 5 min
Inactive Prep --
Cook -- Total: 5 min
Ingredients
• 1/2 cup mayonnaise
• 1/4 cup vinegar
• 1/2 teaspoon prepared horseradish
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1 tablespoon sugar
• 1/2 teaspoon lemon juice
• 2 tablespoons apple cider
Combine all ingredients in bowl and mix well.
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Another version from another web site
Big Bob Gibson's Alabama White BBQ Sauce
• 2 Cups Mayonnaise
• 1 Cup Distilled 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
In a large bowl, combine all ingredients and blend well. Use as a marniade, baste, or dipping sauce. Store refrigerated in an airtight container for up to 2 weeks. -
Ahem. white pizza sauce. :P
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Well that's a bit awkward.
oops! Trying to do two things at once, one thing at a time is a challenge for me.
Ummmmmmmmm, might be pretty tasty, or, one could put some pizza dough under the chicken.
Kent -
Nice recovery! :woohoo: :laugh:
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I just use EVOO, garlic, fresh moz, some basil, rosemary, few thin slices of onion maybe a few sprinkles of parmesan. The fresh moz just pretty much turns into a puddle, so other sauce elements don't seem very needed.
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Mark,
Kent is quick on his feet. :laugh:
SteveSteve
Caledon, ON
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I'll be he took the Evelyn Woodhead Speed Reading Course. :woohoo: (Cheech & Chong)
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Steve, you know I'm kind of a country bumpkin cook, but I'd have made you proud yesterday. For my father's 70th birthday dinner: 7 choice ribeyes, Michael Symon's Deep Fried Brussels Sprouts with Walnut & Caper Sauce, Bacon fat rubbed, kosher salt encrusted TWICE baked potatoes, Romaine Hearts with white balsamic vinagrette and bacon dressing topped with crumbled bleu cheese and a loaf of fresh made French Bread. Thea did dessert with a caramel toffee, pecan topped apple pie. No time for pics, but my old man said it may have been the best dinner ever.
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Wow!
The deep fried brussel sprouts sound interesting. Who is Michael Simon?Steve
Caledon, ON
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Wow Mark!!! What a birthday meal for your dad. Do you have any pics??
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Kent,
Big Bob's white sauce recipe is very good. We had a contest at my house to see who could make the best spatchcock chicken and I made a panko parmesan crusted one and my husband made his with Big Bob's white sauce. Big Bob's won hands down. I've never tried it on pizza though. -
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gee Mark, sound "heart unhealthy" ...hope you guys did a 1K jog
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Dad had a quadruple bypass at 53 and eats healthy 360 days a year thanks to my mother, but birthday, Thanksgiving, Christmas, Easter and a few other times a year, I indulge him.
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