Barbecue Butter Bastes

This is the Barbecue Butter Bastes recipe.

  • Prep: 5 min - 10 min
  • Refrigeration: 1 h
Yields 175 mL, 3/4 cup
barbecue butter bastes

Ingredients

  • Mustard Butter Baste
  • 1/2 cup (125 mL) butter melted
  • 1/4 cup (60 mL) Dijon mustard
  • 1 tsp (5 mL) Worcestershire sauce
  • 1/4 tsp (1 mL) ground black pepper
  • Teriyake Butter Baste
  • 1/2 cup (125 mL) butter melted
  • 1/4 cup (60 mL) bottled teriyaki or soya sauce
  • 1 clove garlic minced
  • Savory Lemon Baste
  • 1/2 cup (125 mL) butter melted
  • 1/4 tsp (1 mL) grated lemon rind
  • 1/4 cup (60 mL) lemon juice
  • 2 tsp (10 mL) powdered chicken broth mix
  • 1 tsp (5 mL) dried herbs (rosemary, oregano, thyme, dill weed), optional
  • Parmesan Bacon Butter
  • 4 slices side bacon
  • 1/2 cup (125 mL) butter softened
  • 2 tbsp (30 mL) grated Canadian Parmesan cheese
  • 1 tbsp (15 mL) finely chopped chives

Preparation

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.

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