176 baste sauce recipes

Lemon olive oil basting sauce with garlic, oregano, and lemon zest. A bright, Mediterranean-style sauce for grilling chicken, lamb, pork, or fish.

Sweet apricot preserves meet tangy Worcestershire and white wine in this versatile basting sauce that transforms grilled chicken, pork, or game birds.

There are no tomatoes, ketchup, or sugar in this recipe. All of those things caramelize and burn quickly, giving the meat a black color and nasty taste.

Texas-style basting sauce with butter, bacon drippings, lemon juice, Worcestershire, and chili powder. Makes 3.5 cups, enough to mop a whole 5-pound brisket through a long, slow smoke.

Five-ingredient herb butter sauce with rosemary, tarragon, and lemon that doubles as a grilling baste and warm dipping sauce for shrimp, crab, lobster, and crawfish.

Memphis-style rib basting sauce built on red wine vinegar, brown sugar, and Worcestershire with a kick of hot pepper. Tangy, thin, and made for long smokes.

Three taste sauce with equal parts brown rice vinegar, shoyu, and mirin. A versatile Japanese base for dipping sauces, dressings, and marinades. Add citrus for ponzu.

Fermented black beans can be found at Asian markets; but if unavailable, you can substitute prepared black bean sauce.

This is the hot and exotic spice mixture that give Eritrean and Ethiopian cooking its characteristic flavor.

Creamy and tender stroganoff is one of my favorite comfort foods

Toast whole spices until smoky, grind with dried chilies and aromatics, then blend with oil and wine for a thick Ethiopian berbere paste that clings to meats and vegetables.

Pan-fried bass in a Dijon mustard batter with Worcestershire, lemon, and cayenne. Golden, crispy fried fish with a tangy mustard kick, ready in 30 minutes.

Pescado a la Tipitapa, a Nicaraguan pan-fried fish in toasted cornmeal with a tomato, sweet pepper, and white wine sauce. Crispy cornmeal crust under a savory, tangy vegetable sauce.

Striped bass fillets baked in white wine and lemon butter, finished with a velvety cream sauce enriched with egg yolks, tomatoes, mushrooms, and shallots. French-inspired elegance for a crowd.

Grilled sake-marinated bass with a simple Japanese-inspired soak of sake, soy sauce, ginger and sugar. A clean, weeknight-fast fish dinner with deep umami and a perfect flaky, oil-rich finish.

Traditional Japanese sashimi guide with four cutting techniques: flat cut, cubic, thread shape, and paper thin. Features sea bass, tuna, squid, halibut, and more with wasabi-soy dipping sauce.