Barbecue Butter Bastes
This is the Barbecue Butter Bastes recipe.
- Prep: 5 min - 10 min
- Refrigeration: 1 h
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
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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.
