The delicate flavors in this buttery baste complement succulent seafood.—Charlie and Ruthie Knote, Cape Girardeau, Missouri
- 1/2 cup butter, cubed
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried tarragon
- 3/4 teaspoon salt
- 1 tablespoon lemon juice
- Melt butter in a small saucepan. Add remaining ingredients. Brush on seafood; baste occasionally during grilling. May also be served warm as a nice dipping sauce with shrimp, crawfish, crab and lobster. Yield: 1/2 cup.
Originally published as Seafood Butter Sauce and Baste in Taste of Home June/July 1993, p23
Reviews for Seafood Butter Sauce and Baste
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review