Basting Sauce

The aroma of basting sauce stimulating appetites should enhance the friendship of those who love fresh air, nature and the fragrance of wood or barbecue smoke.This sauce can be made 2-3 weeks before your camping trip or barbecue and is kept in the refrigerator or freeze it.Basting sauce can also be called glazing sauce, they are all the same.Brush sauces on your meat, chicken or fish halfway through cooking to prevent food from burning, before it is fully cooked.Turn and baste frequently.

Meat cooked outdoors is always something special, but brush on a basting sauce as it cooks and it will be heavenly. Such cooking requires simple ingredients and methods, efficient pre-planning and imaginative improvisation. To keep your beef or chicken moist, you will want to use the basting sauce, it is not the same as barbecue sauce, even though you can use barbecue sauce for basting,this has more flavour, and you can adjust this sauce, if you like it hot just add cayenne pepper sauce.

Ingredients:

  • 1 clove garlic
  • ½ cup lemon juice
  • ½ cup vegetable oil
  • ½ tsp pepper
  • 2/3 tbsp marjoram or basil
  • 2 tsp salt
  • 1/3 cup Worcestershire sauce

    Place all ingredients in a glass jar with a tight fitting lid.Shake well and keep refrigerated. If you prefer a very mild flavour , remove the garlic after 24 hours.Will keep 2-3 weeks. Yield 1 1/3 cups.Here is another recipe you can try:

    Basting Sauce

  • 1 cup apple cider vinegar
  • 4 tbsp prepared mustard ( French's or dijon-style )
  • 4 tbsp lemon juice
  • 1 tsp Worcestershire saucecombine the cider vinegar, mustard, lemon juice and Worcestershire saucein a bowl and whisk until smooth.

    Apricot Chili Sauce

  • ½ cup apricot or peach jam
  • ½ cup bottled chili sauce
  • 4 tbsp lemon juice
  • 2 tbsp dijon mustard
  • 1 tsp salt

    Combine all ingredients. Apply to your chicken or meat the last 10 minutes of cooking on the grill.



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