Carolina Basting Sauce
Updated Oct. 11, 2023
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups cider vinegar
- 2sticks margarine or butter
- 1teaspoon salt
- 1tablespoon lemon juice
- ¼teaspoon crushed dried red pepper flakes
Nutritional analysis per serving (5 servings)
345 calories; 36 grams fat; 7 grams saturated fat; 7 grams trans fat; 18 grams monounsaturated fat; 11 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 335 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a saucepan, combine vinegar, butter or margarine and salt. Heat slowly until butter or margarine is melted. Add lemon juice and pepper flakes.
- The unused portion of the sauce after the meat is cooked can easily be made into a table sauce. Heat any remaining sauce in a saucepan and beat in a half stick of butter or margarine. Serve on the side with barbecued meat.
Private Notes
Comments
I've used this or similar basting sauces for ages to rave reviews. For folks used to the catsup-brown sugar BBQ sauce, this sauce is a huge change but many have been converted to this lighter savory version. I do make a few changes: trade Tony Chachere's for the pepper flakes; 2 lemons quartered for the lemon juice; white vinegar for the cider vinegar; and I only use butter. Another little trick - I use a dish mop to baste my meat, especially roast, brisket & turkey Enjoy! :)