Basting sauces are brushed onto meat while it is cooking. It is usually best to apply sauces only during the last 10 to 20 minutes of cooking, especially if the sauce is tomato-based or contains sugar. This prevents over-browning.
Below are three easy basting sauces.
| |
 |
|
1. |
Melt 1 tablespoon butter in fry pan. |
|
|
2. |
Add 1 small chopped onion and saute. Stir in 1/4 cup minced celery, 1/2 cup water, 3/4 cup catsup, 1 tablespoon lemon juice, 2 tablespoons Worcestershire and 1/3 cup brown sugar. |
|
|
3. |
Cook about 10 minutes over medium heat.
|
|
| |
|
Basting Sauce 2 |
|
| |
|
1. |
In small saucepan, mix together 1/4 cup soy sauce, 2 tablespoons prepared mustard, 2 tablespoons brown sugar and 2 tablespoons vinegar. |
|
|
2. |
Bring to a boil.
|
|
| |
|
Basting Sauce 3 |
|
| |
|
1. |
In small saucepan, mix together 1/2 cup lemon juice, 1/4 cup cooking oil, 1 clove garlic (minced), 1 teaspoon paprika and 1 teaspoon pepper. |
|
|
2. |
Bring to a boil. |
|
|
3. |
Remove from heat and stir in 1 tablespoon honey.
|
|