Basting your meat regularly while barbecuing will produce succulent results. This basting sauce is delicious with meat, poultry, seafood and seasonal vegetables. Follow these steps to make 2 cups of sauce.
Things You'll Need
- 3 tbsp. olive oil
- 1 tbsp. finely minced garlic
- 1 tsp. red pepper sauce
- 1 tbsp. black pepper
- 1/4 tsp. dried thyme
- 1 tsp. dried oregano
- 2 tbsp. dried basil
- 1 cup dark beer
- 1/4 cup chicken stock
- 2 tbsp. blonde roux
- 1/4 cup plus 2 tbsp. sugar
Heat olive oil in large pan, being very careful not to smoke or burn the oil. Add garlic and sauté for about 30 seconds or until garlic is wilted and transparent.
Add Worcestershire sauce, red pepper sauce, black pepper, thyme, oregano, basil, beer and chicken stock. Bring to a boil, stirring occasionally
Add sugar and quickly whisk until dissolved. Reduce heat to simmer while the roux is being prepared.
Prepare the blonde roux by adding 3 tbsp. of flour to 2 tbsp. of butter. Heat butter in a non-stick skillet until melted and then whisk in flour. Remove from heat.
Use a wire whisk to incorporate roux into the mixture. Reduce heat and continue to whisk until sauce is slightly thickened. If sauce gets too thick you can add more chicken stock until it reaches the desired consistency.
Tips & Warnings
- This BBQ basting sauce can be frozen for later use.
- Do not substitute margarine for butter when making a roux.
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