VAL CUCINE TA-25GB1, Instruction Manual

Page: 25 / 28

48 49
Sauces & Dry Rub
1 cup honey
¼ cup soy sauce
½ cup balsamic vinegar
1 cup ketchup
¼ cup espresso
2 tablespoons olive oil
¾ cup best-quality olive oil
¼ cup peanut or canola oil
1 large egg yolk
3 teaspoons fresh lemon juice, or to taste
Coarse salt (kosher or sea Salt flakes)
Makes slightly more than 1 cup
Ingredients
Ingredients
Espresso Balsamic BBQ Sauce
Home-Made Basic Mayonnaise / Aioli
In a bowl, whisk together the honey, soy sauce, vinegar, ketchup & espresso.
Sauté the garlic in the olive oil. Cook over low heat about 1 minute or until it turns golden
brown.
Remove from heat and add the honey mixture
Simmer the mixture in a sauce pan for about 15 minutes to blend in the flavors.
Now strain the mixture and place the BBQ sauce in a container and keep in the refrigerator.
Stir together the olive and canola oil in a measuring cup with a spout. Place the egg
yolks and lemon juice in a blender, and pulse until a coarse paste formed. With the motor
running, add the oil in a slow, thin, steady stream. The mixture will be the consistency of a
thick mayonnaise. Scrape the mayonnaise/aioli into a bowl, and season with salt to taste,
and more lemon juice, if desired. Let stand for at least 1 hour before serving, or cover and
refrigerate if keeping longer. If the mayonnaise/aioli seems too thick, thin it out with a little
water before using. Makes just over 1 cup.
Each tablespoon: 114 calories; 0 protein; 1gram carbohydrates; 0 fiber; 13 grams fat; 2
grams saturated fat; 23 mg. cholesterol; 1 mg. sodium.
1 cup dark brown sugar
1 teaspoon chili powder
1 teaspoon cumin
4 teaspoons paprika
1 teaspoon five-spice powder
1 teaspoon curry powder
1 teaspoon dry mustard
2-3 teaspoons garlic powder
3 teaspoons lemon pepper
1 teaspoon ground oregano
1 teaspoon black pepper
You can also use cayenne, white
pepper or celery salt
Ingredients
Mix all ingredients together.
Place the dry rub thoroughly and work in the dry rub into the meat with the mixture. Wrap
the meat tightly with cellophane first and then again with aluminum foil. Store the dry-rubbed
meat in the refrigerator or a very cool place for at least 8 hours before use.
BBQ Dr
y Rub
Recipe