94 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.

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.

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.

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.

Grilled meli melo of seafood: salmon, sea bass, swordfish, shrimp, and scallops plated over crispy fried leeks and drizzled with a soy-spiked French beurre blanc. Fine-dining fusion on a plate.

Light Asian fish rolls wrapped in rice paper with sea bass, bean sprouts, napa cabbage, and snow peas. Served with a tangy tomato-ginger dipping sauce for a fresh, low-calorie appetizer.

A copycat Kenny Rogers barbecue sauce, sweet and fruity with an applesauce base, brown sugar, lemon, and a hint of cinnamon. A glossy basting sauce that caramelizes beautifully on ribs and chicken.

Juicy baked beer burgers seasoned with chili sauce, garlic, hot pepper sauce, and onion soup mix, then basted with beer in the oven. No grill needed. Ready in 45 minutes, serves 6.