and from the same Weber book, (pg. 160, used on chicken legs)
White Barbecue Sauce
1 large yellow onion
2 medium garlic cloves
4 TB. unsalted butter, cut into 4 pieces
1/2 cup dry white wine
1 cup Miracle Whip (or Mayo)
1/3 cup loosely packed, roughly chopped fresh tarragon
1/4 cup apple cider vinegar (5% acidity)
2 TB. fresh lemon juice
1 TB. Dijon mustard
1 TB. granulated sugar
1/2 tsp. hot sauce, such as Texas Pete or Tabasco
1 tsp. sea salt
1 tsp. coarsely ground black pepper
1. Mince the onion and garlic until they are almost a paste. In a medium saucepan over medium heat, melt the butter. Add the onion and garlic and cook
until the mixture is opaque, 2 to 3 minutes, stirring occasionally. Add the white wine. Mix well and cook until half of the liquid has evaporated, 2 to 3 minutes,
stirring occasionally. Remove the pan from the heat and let cool for about 5 minutes.
2. Whisk in the remaining ingredients. The sauce should have the consistency of ranch dressing. Taste and adjust the seasonings, if desired.
3. Cover and refrigerate until about 1 hour before serving. Store the sauce in the refrigerator for as long as 2 weeks. Makes about 2 1/2 cups
Source: Weber's Charcoal Grilling cookbook-Jamie Purviance-2007
White Barbecue Sauce
1 large yellow onion
2 medium garlic cloves
4 TB. unsalted butter, cut into 4 pieces
1/2 cup dry white wine
1 cup Miracle Whip (or Mayo)
1/3 cup loosely packed, roughly chopped fresh tarragon
1/4 cup apple cider vinegar (5% acidity)
2 TB. fresh lemon juice
1 TB. Dijon mustard
1 TB. granulated sugar
1/2 tsp. hot sauce, such as Texas Pete or Tabasco
1 tsp. sea salt
1 tsp. coarsely ground black pepper
1. Mince the onion and garlic until they are almost a paste. In a medium saucepan over medium heat, melt the butter. Add the onion and garlic and cook
until the mixture is opaque, 2 to 3 minutes, stirring occasionally. Add the white wine. Mix well and cook until half of the liquid has evaporated, 2 to 3 minutes,
stirring occasionally. Remove the pan from the heat and let cool for about 5 minutes.
2. Whisk in the remaining ingredients. The sauce should have the consistency of ranch dressing. Taste and adjust the seasonings, if desired.
3. Cover and refrigerate until about 1 hour before serving. Store the sauce in the refrigerator for as long as 2 weeks. Makes about 2 1/2 cups
Source: Weber's Charcoal Grilling cookbook-Jamie Purviance-2007