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
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Reviewed Oct. 5, 2009
"Very tasty! I used fresh lemon juice. Next time I'll try it with fresh herbs also. A quick and satisfying way to perk up plain fish."