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.
Instructions
1. Heat olive oil in large pan, being very careful not to smoke or burn the oil. Add garlic and saute for about 30 seconds or until garlic is wilted and transparent.
2. Add Worcestershire sauce, red pepper sauce, black pepper, thyme, oregano, basil, beer and chicken stock. Bring to a boil, stirring occasionally
3. Add sugar and quickly whisk until dissolved. to simmer while the roux is being prepared.
4. 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.
5. Use a wire whisk to incorporate roux into the mixture. 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.
Tags: chicken stock, Reduce heat,