Recipe by Zurie
A simple basting sauce for summer barbecues. Make ahead; mixture should stand several hours or overnight. Good on steaks, chicken or lamb chops. Please adjust sauce to your taste: I found it hard to measure quantities I usually just throw into a mixing bowl ...!
Top Review by Leggy Peggy
Great all-purpose basting sauce that would be equally good as a marinade or even a salad dressing. I made half a batch last night and left it to 'cure' in the fridge. I used it tonight on some deluxe lamb cutlets. I spooned the sauce over the cutlets about 15 minutes before grilling them and let them sit. I wished I had put it on much earlier, so the flavours had a chance to build even more. So I recommend making an early start to the basting. My photos are before and after grilling. I had to cook inside tonight because we're having a heat wave and a complete fire ban, so no outdoor cooking. Thanks so much for posting.
- 1⁄3 cup dry red wine
- 1⁄3 cup apple cider vinegar or 1⁄3 cup wine vinegar
- 1⁄3 cup water
- 1 tablespoon superfine sugar (caster sugar)
- 1 teaspoon mustard powder
- 1⁄2 teaspoon salt
- 2 garlic cloves, finely chopped
- 1⁄2 cup mint leaf
- 1 teaspoon coarse black pepper
- 4 tablespoons olive oil
Directions See How It's Made
- Measure mint leaves loosely: I am not sure how much I use. Chop them very finely.
- Mix all the ingredients and whisk well.
- Pour into a glass or ceramic jug, or into a canning bottle, cover, and let stand for several hours or overnight.
- Whisk again before use. Brush over chops, steaks or chicken while grilling.