A white BBQ sauce: a surprising twist that will surprise your guests at your next cookout!
This recipe from Alabama, with simple ingredients like garlic, mayonnaise and horseradish, will be your new secret weapon for barbecuing this summer!
2 Fontaine Family aged veal chops
30 ml (2 tbsp.) olive oil
15 ml (1 tbsp.) Montreal steak spice
WHITE BBQ SAUCE
250 ml (1 cup) mayonnaise
250 ml (1 cup) condensed milk
5 ml (1 tsp.) mustard powder
2 garlic cloves, chopped
60 ml (¼ cup) cider vinegar
30 ml (2 tbsp.) honey
15 ml (1 tbsp.) prepared horseradish
10 ml (2 tsp.) chili powder to taste
A few drops of Tabasco to taste
Salt and freshly ground pepper
In a bowl, whisk together all ingredients for the white barbecue sauce. Cover and refrigerate until ready to serve.
Prepare the grill for direct heat cooking and preheat to high temperature.
Brush both sides of the veal chops with oil and season well with spices.
Place the ribs on hot grill and cook for 5 to 10 minutes on each side, depending on the desired doneness.
After 3 minutes of cooking, rotate the meat by 90° on each side to obtain a grid pattern.
Remove from the grill, place on a large plate and cover with aluminum foil and allow to rest for 5 minutes.