Barbecue Butter Bastes
- Course Sauces, Dips & Spreads
- Prep. Time 2 - 10 mins
- Refrigeration Time 1 hr
- Yields 175 mL, 3/4 cup
Preparation
What You Need
Mustard Butter Baste:
Teriyake Butter Baste:
Savory Lemon Baste:
Parmesan Bacon Butter:
Instructions
Mustard Butter Baste:
Combine butter and remaining ingredients. Use to baste ham, beef, lamb or potatoes.
Teriyake Butter Baste:
Combine butter and remaining ingredients. Use to baste chicken, pork, fish or vegetables.
Savory Lemon Baste:
Combine butter and remaining ingredients. Use to baste potatoes, zucchinis, vegetable kabobs or shell fish.
Parmesan Bacon Butter:
Cook bacon until crisp. Drain, reserving 1 tsp (5 mL) drippings. Crumble bacon. Beat together butter, crumbled bacon, reserved bacon drippings, Canadian Parmesan cheese and chives. Form into a log; Wrap and chill 1 hour to blend flavors.
Tips
These butters can be kept in the fridge for up to a week.
View the comments for this recipe and share one of your own!-
Gail Meir
October 16th, 2010
Bring 'em back alive!
At the end of the year, carrots have lost their sweetness. After steaming, I add 1 tablespoon of honey and stir. Then I sprinkly with a pinch of sea salt and pepper. It matters not how old they are, the carrots as if they were freshly picked from the garden.
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