Buttery Lemon-Pepper Basting Sauce
Buttery Lemon-Pepper Basting Sauce
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Ingredients
- ¼ cup (½ stick) Danish Creamery Butter (salted)
- ¼ cup finely chopped onion
- 1 teaspoon pressed or finely minced garlic
- ¼ cup fresh lemon juice (juice of 1 large lemon)
- 1 teaspoon grated or finely chopped lemon zest (zest of 1 large lemon)
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon spicy brown prepared mustard
- 2 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ¼ teaspoon salt
- ¾ teaspoon coarsely ground black pepper
Directions
Melt butter in a small saucepan over medium–high heat. Add onion and garlic and cook until soft. Stir in lemon juice, lemon zest, Worcestershire sauce, mustard, thyme, salt and pepper. (If sauce is prepared ahead of time, refrigerate & reheat when ready to use.) Use to baste grilled or broiled chicken or fish; brush on frequently during cooking.
Yield: ¾ cup (enough for approx. 6 servings of chicken or fish)
Source: Challenge package recipe developed by Challenge Home Economist.
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Loradae
Oct 9, 2011
Why does this have to be the ONLY reliable suorce? Oh well, gj!