Makes about 11/4 cups.

Some of my relatives like this sauce really peppery and add up to a tablespoon of finely ground black pepper to a cup of mayonnaise. For starters, try 1/2 teaspoon black pepper and add more to taste. The sauce is brushed on the cooked chicken, fish or pork chops just before it is served. The sauce will curdle if heated or cooked. If serving a crowd, double the recipe.

•1 c. mayonnaise, preferably homemade

•1/2 c. cider vinegar

• 2 tbsp. lemon juice

• 1/2 tsp. salt

• Freshly ground black pepper to taste

•1/4 tsp. ground cayenne, or more if desired


Combine the mayonnaise, vinegar, lemon juice, black pepper, salt and cayenne in a glass bowl. Mix well and refrigerate until ready to use.


Makes 2 cups.

If using this sauce as a marinade and for basting, double the recipe.

• 2 c. cider vinegar

• 1 or 2 tbsp. sugar, white or brown

• 1/2 tsp. red pepper flakes, more or less if desired

• 1 or 2 tsp. mild chili powder, more if desired

• 1 tsp. salt

• Freshly ground black pepper


Combine the vinegar, sugar, red pepper flakes, chili powder, salt and pepper in a small pan and beat briskly to combine. Place on low heat and simmer, stirring, for no more than 5 minutes.

Remove the pan from the heat and allow the sauce to set for an hour or longer to meld flavors. If not using immediately, store in refrigerator.


Makes about 21/2 cups.

A wonderful sauce for ribs, pork loin, ham or duck; delectable fusion cooking.

• 1 or 2 tbsp. peanut oil

• 2 tbsp. sesame seeds

• 1/4 c. chopped green onions, white and green parts

• 2 or 3 garlic cloves, crushed

• 1 tbsp. finely minced ginger root or 2 tsp. ground ginger

• 2 tbsp. soy sauce

• 2 c. Old-Fashioned Barbecue Sauce (see recipe)


Heat the oil in a small skillet over low heat. Add the sesame seeds and toast for 4 or 5 minutes, stirring.

Stir in the onions, garlic, ginger and soy sauce. Sauté, stirring 3 or 4 minutes longer, or until the onions are tender.

Add the mixture to the Old-Fashioned Barbecue Sauce. Heat for 4 or 5 minutes to meld flavor, stirring, and then swab on smoked duck or ribs or steak before serving.


Makes about 3 cups.


• 1 bottle or can beer (12 oz.)

• 1/4 c. dark brown sugar or mild molasses

• 1/4 c. cider vinegar

• 2 tbsp. prepared mustard, or more if desired

• 2 tbsp. soy sauce

• 1 tbsp. peanut or vegetable oil

• 11/2 tsp. finely chopped fresh oregano or 1 tsp. dried oregano

• 1 or 2 chile peppers, such as jalapeño, or more if desired, cored and finely chopped

• 1 or 2 garlic cloves, crushed

• Freshly ground black pepper

• Pinch of salt

• 1/4 c. bourbon, if desired


Pour the tomatoes into a heavy medium-size saucepan. Stir in the beer, sugar or molasses, vinegar, mustard, soy sauce, oil, oregano, chile pepper, garlic, black pepper and salt.

Bring to a boil, stirring briskly, breaking up the tomatoes into pieces with a fork. Reduce the heat to simmer and cook the sauce uncovered, stirring often, about 40 minutes, or until the sauce is thick and the flavors are blended. If the sauce becomes too thick, stir in a little more beer or water or bourbon.

Pour the sauce into a food processor or blender and process until smooth. Taste and add a little more salt if needed. And if desired, simmer again for 10 or so minutes, stirring.


Makes about 2 cups.

This sauce is delicious with chicken, but also good with a loin of pork or pork chops.

• 12 oz. beer

• 1/2 c. robust molasses

• 2 tbsp. cider vinegar

• 2 tbsp. spicy brown mustard

• 1 tsp. ground allspice or crushed allspice berries or cinnamon

• 1 or 2 garlic cloves, finely minced or crushed

• 1 tsp. finely chopped fresh herb, such as thyme or sage or 1/2 tsp. dried herb

• 1/2 tsp. salt

• Freshly ground black pepper

• 1/4 c. dark rum, if desired


In a medium saucepan, combine the beer, molasses, vinegar, mustard, allspice or cinnamon, garlic, herb, salt and black pepper. Bring to a gentle boil; reduce the heat to low and simmer the sauce uncovered for about 20 minutes, or until it thickens slightly, stirring occasionally. Stir in the rum and remove the sauce from the heat.

When the chicken or pork is just about fully cooked or done, if using an outdoor grill, scatter the coals so that the heat is no longer so intense. If using an oven, reduce the temperature to 325 degrees. Brush the meat lightly all over with the sauce, using as a glaze.

Cover the grill and smoke the chicken or pork for 15 to 20 minutes longer, basting generously with the remaining sauce and turning often to prevent charring. Or bake in the oven for 20 minutes, turning the chicken or pork two or three times, basting with the remaining sauce.


Makes about 2 cups.

This sauce is great with chicken.

• 3 or 4 medium peaches, peeled and pitted

• 1 tbsp. coarsely chopped fresh ginger root or 2 tsp. ground ginger

• 1 or 2 garlic cloves, crushed

• 1 c. pineapple, apple or grapefruit juice

• 1/3 to 1/2 c. honey or maple syrup, or to taste

• 1 tbsp. mild-flavored oil, such as grapeseed or vegetable

• 1/2 tsp. salt

• Freshly ground black pepper

• 1/2 tsp. cayenne pepper, or to taste

• 1/4 c. bourbon or dark rum, if desired


Rinse, peel and cut the peaches into chunks, discarding the pits, making sure you have a generous well-packed 1 cup.

Place the peaches, ginger and garlic into a blender or food processor, and blend or process until smooth and well-blended.

Pour the mixture into a medium-size heavy saucepan. Stir in the juice, honey or syrup, oil, salt, black pepper and cayenne.

Set the pan over medium-high heat and bring the sauce to a gentle boil, stirring. Immediately reduce the heat to low and heat the sauce 30 to 35 minutes or until it thickens slightly and clings to the spoon, stirring occasionally.

Stir in the bourbon, if desired, and heat the sauce a few minutes longer.

If using on chicken: When the chicken is browned on all sides and almost done, brush generously with some of the peach sauce and continue grilling uncovered for 10 to 15 minutes longer or until the chicken is glazed, brushing often with the sauce and turning frequently. If the chicken begins to char, move the pieces to the edge of the grill, away from direct flame.

Variation: Substitute 1 well-packed cup chopped fresh mango or plums for the peaches.