Lemon Basting Sauce
Description
This vibrant Mediterranean-inspired basting sauce delivers a burst of bright, citrusy flavor to any roasted dish. The combination of fresh lemon juice and finely grated peel provides an intense aromatic lift, while extra virgin olive oil creates a silky, rich base that coats food beautifully. Minced garlic and crushed dried oregano add savory depth and classic herbal notes, balancing the acidity perfectly. Ideal for basting chicken, pork chops, or white fish during the last few minutes of cooking, this sauce prevents drying and adds a glossy finish. It is also excellent as a finishing drizzle for grilled vegetables or roasted potatoes. Simple to prepare with pantry staples, it enhances everyday meals with a touch of sunny, coastal flair.Ingredients
Directions
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Place the olive oil, lemon juice, minced garlic, crushed dried oregano, and grated lemon peel into a small mixing bowl.
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Whisk vigorously until the mixture is fully emulsified and combined.
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Taste the sauce and add salt and freshly ground black pepper as needed to enhance the flavors.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 364.7kcal
- % Daily Value *
- Total Fat 31.2g48%
- Saturated Fat 4.4g23%
- Cholesterol 0.0mg0%
- Sodium 10.8mg1%
- Total Carbohydrate 25.0g9%
- Dietary Fiber 11.2g45%
- Sugars 0.5g
- Protein 3.6g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store any leftover sauce in an airtight container in the refrigerator for up to one week. The oil may solidify when cold; simply let it sit at room temperature for a few minutes and whisk again before use.
For a stronger garlic flavor, use two cloves instead of one, or lightly crush them before mincing to release more oils.
This sauce works beautifully brushed onto chicken breasts or thighs during the last 10-15 minutes of roasting to prevent burning while adding moisture and flavor.
Ensure you use only the yellow part of the lemon peel (zest) and avoid the bitter white pith. A microplane grater works best for this.
