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Lemon Barbecue Sauce


2 cloves garlic
1/2 teaspoon salt
1/4 cup chili powder
1 teaspoon oregano
1 teaspoon dried thyme
1 teaspoon dried chervil
1/2 cup olive oil
4 Meyer Lemons, juice squeezed and strained


Pound garlic and salt together in bowl. Stir in remaining ingredients. Cover and leave for at least 24 hours before using as marinade for broiled meat or poultry. Excellent accompaniment to lamb. Makes 1 cup.

Source: The Citrus Cookbook by Josephine Bacon

Analyzed to serve 16 a 1-tablespoon serving. Calories 70, Total Fat 7g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 150mg, Total Carbohydrate 2g, Dietary Fiber 1g, Sugars 0g, Protein 0g, Vitamin A 10%