32 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.

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 sea bass over citrus couscous with a reduced orange-onion sauce, coriander and a hit of Tabasco. Bright Mediterranean-style seafood dinner.

Whole sea bass baked in a slow-simmered Creole tomato sauce with bell pepper, onions, wine, and a kick of Tabasco. Southern comfort from the sea, y'all.

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.

Barbecued chicken legs slathered in a homemade sauce of tomato, chutney, Worcestershire, mustard, paprika, and lemon. Cut, marinate, then grill or broil with frequent basting for layered flavor.

Roasted Cornish hens stuffed with lemon, garlic, and rosemary, basted with honey-lemon glaze and finished with a white wine pan sauce. Elegant individual portions for special occasions.

Baste and Bake Chicken inspired by Boston Chicken uses a honey-lime-paprika basting sauce on bone-in chicken breasts, baked uncovered until deeply browned. The foil-rest step keeps every bite juicy.

Six-hour smoked pork ribs basted with tangy barbecue sauce, vinegar, and sparkling water for tender meat with caramelized edges.

Miso barbecued tofu with grilled Japanese eggplant, shiitake mushrooms, and scallions basted in a sweet miso-plum sauce glaze. A plant-based Japanese-inspired grilled dinner in 30 minutes.

Low-and-slow smoked beef brisket with pecan wood, wrapped and basted with tangy BBQ sauce. Texas pitmaster technique, backyard results.

Grilled chicken breasts basted with a homemade lime BBQ sauce loaded with sauteed vegetables, ketchup, soy sauce, brown sugar, and fresh lime juice. Sear, marinate, grill, and serve with a reduced pan sauce.

Grilled garlic butter shrimp skewers basted with a white wine, parsley, and red pepper sauce. Serve as a main dish or appetizer straight off the grill.

Chef Kimos' rack of lamb studded with garlic, seared and roasted with a warm mint jelly, mustard, and vinegar basting sauce. A straightforward, impressive roast with a tangy-sweet glaze.