Place the vinegar, mustard, maple syrup, Worcestershire
and hot pepper sauce in a medium bowl
Slowly whisk in
the oil
Stir in the thyme, parsley and shallots.
Yield: 1-1/2 cups
SUGGESTED USE: Unlike the typical tomato-based BBQ
sauces of the Southwest, this vinegar-style is used
throughout the south for chicken breasts (2 to 3 hours), pork
chops or pork tenderloin (3 to 4 hours), chicken wings (6 to
8 hours) or even pork spareribs (8 to 24 hours).
