| Nutrition Facts (per serving) | |
|---|---|
| Calories | 53 |
| Fat | 2g |
| Carbs | 7g |
| Protein | 1g |
The salty sharpness of balsamic vinegar, soy sauce, and Dijon mustard is wonderfully balanced by the fresh and sweet tastes of watermelon and brown sugar in this dish. We’ve also included a pinch of red pepper flakes for heat, but if you want things hotter, feel free to add more. The lack of advanced preparation is maybe our favorite part of this dish. To make a delicious meal that can be enjoyed at any time of year, just combine all of the ingredients.
This watermelon barbecue sauce is delicious when used as a marinade for meats including chicken, hog, fish, and shellfish. Our top tips for making the ideal marinade are detailed below.
Ingredients
- Juice from half a watermelon
- Balsamic Vinegar, Half a Cup
- About a quarter cup of brown sugar, tightly
- Just a quarter cup of soy sauce
- Two Tablespoons of Oil from a Vegetable Source
- Dijon mustard, about 2 teaspoons
- 2 garlic cloves, minced
- Two teaspoons of crushed red pepper
Instructions
1. Get the necessary stuff together.
2. To make the dressing, combine watermelon juice, balsamic vinegar, brown sugar, soy sauce, oil, Dijon mustard, garlic, and red pepper flakes.
3. Marinate your meat, seafood, or veggies in the sauce of your choice, saving some to use for basting or dipping later. Refrigerate, covered, for at least a few hours and up to overnight.
Cooking Tips
- For bigger gatherings, just double the ingredients by two or three.
- Baste your meats and veggies while grilling, broiling, or roasting to lock in the juices and taste.
- Cooked vegetables and meats may be served with any leftover sauce that wasn’t utilized for marinating or basting.
- Watermelon juice is readily available for purchase, but we like to create our own. It will be freshly made, and unlike store-bought varieties, it won’t have any of the extra sugars or additives that are often included. Scoop some fresh watermelon into a blender (taking careful to eliminate the black seeds), then mix for approximately 30 seconds, and you’ll have freshly squeezed watermelon juice. The juice may be strained to reduce its thickness, but we like it foamy and thick.
