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Speculation about sauce bases.

post #1 of 2
Thread Starter 

I have used apple pulp and tomato pulp as the "body" for a thick sauce and wonder and the use of other fruit or even pumpkin. There is a discussion running now about a mango based sauce. Would a starch thickened beer or wine sauce serve as a base into which we add spice?

post #2 of 2

Ssorllih , hello. Try getting some Mangos and blend them (puree). Add this to your base and you should have a nice taste. As for thickening, Corn Starch is good if you

 

cook the sauce . (although I see no reason for a sauce, it defiles the BBQ, IMHO)

 

Let us know how you come out, others will comment too, so hold on...

 

What ever you do , have fun and . . .

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