Grill Basting Sauce

Ingredients

Yields 4 cups

  • ¾ lb              Unsalted butter

  • 2 TBL            All Purpose Flour

  • 1 cup            Vegetable Oil (Canola or Soy)

  • 1 cup            Red Wine Vinegar

  • ¼ cup           Balsamic Vinegar

  • ¼ cup           Lemon Juice

  • 2 TBL            Worcestershire Sauce

  • 2 TBL            French Grain Mustard

  • 2 TBL            Garlic, Fine Chop

  • ½ TBL           Oregano, Dried

  • ½ TBL           Thyme, Dried

  • ½ TBL           Sugar

  • 1 tsp             Kosher Salt

  • ½ tsp            Black Pepper, Fresh Ground      

  • ¼ tsp            Cayenne

Method

1.       Melt butter in a sauce pot and add flour. Cook on low until lightly golden, 4-5 minutes.

2.       Whisk in oil, red wine vinegar, balsamic vinegar, lemon juice, Worcestershire sauce, and mustard. Stir well and bring to a boil.

3.       Add remaining ingredients and reduce heat to a low simmer.  Cook for 5 minutes, then remove from heat.

4.       Stir well and portion into containers. Freeze or refrigerate.

5.       Baste should be brought to room temp and stirred to thicken for best results. It will separate if it’s too hot or too cold.