Root Beer / Mustard Dipping Sauce
This is the perfect dip for Root Beer Brined, Chicken Breasts, or as a Marinade for Pork Tenderloin.If you'd prefer this thicker, as a dip for chips, just replace 1/2 of the mayonnaise with sour cream.
This also makes a great salad dressing, you can make it a little thinner by adding a little heavy whipping cream.
- 2 Cups A & W Root Beer
- 2 Tablespoons Butt Kickin' Blacken, Original Recipe
- 4 Large Thai Bird's Beak Chili Peppers
- 2 Tablespoons Koskiusko Mustard
- 3 Tablespoons Helmann's Mayonnaise
1. These are the peppers that I call "Charlie" peppers, they're the same as those I grow on the boat. I actually found them, pickled, at an Asian supermarket I frequent. Pickled, they've still got great flavor, but only a 10 minute afterburn, while a fresh pepper will burn almost twice as long, and be a little hotter. Fell free to substitute any hot pepper.
2. Place the root beer, blacken, and minced peppers in a pot, Cook over high heat until the liquid is reduced to 1/4 cup. Set it aside to cool.
3. Mix the mustard and mayonnaise together with about 2 tablespoons of the reduced root beer sauce, blend well and taste. Add more of the root beer if it's not hot or sweet enough for your tastes.
Leftovers
Any leftovers can easily be saved in the refrigerator for at least 2 weeks. That gives you an opportunity to use it as a salad dressing.
Feedback is GREAT!
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.thecapn@capnrons.com
Any leftovers can easily be saved in the refrigerator for at least 2 weeks. That gives you an opportunity to use it as a salad dressing.
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
- Whether or not you like this recipe and why.
- How you'd like to see it different.
- Suggestions for new recipes I could post.
- Recipes you've made using Butt Kickin' Blacken.
Root Beer / Mustard Dipping Sauce
