Try this Professor Bakers Barbecue Sauce recipe, or contribute your own.
Suggest a better descriptionBeat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes. Leftover sauce can be stored in a glass jar in a refrigerator for several weeks. NOTES : * Adjust the quantity or eliminate salt to meet individual health needs and taste. Barbequed chicken basted frequently during cooking will be saltier than chicken that has been lightly basted. Recipe by: Professor Robert Baker of Cornell Agriculture School Posted to Kitmailbox by Supersew@aol.com on May 1, 1997
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Serving Size: 1 Serving (25g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 105 | ||
Calories from Fat: 103 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 10.6mg | 3 % | |
Sodium 1050.4mg | 36 % | |
Potassium 10.2mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 105
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