Lemon Basting Sauce

Lemon juice, olive oil, minced garlic, crushed oregano, and finely grated lemon zest whisked together in a bowl. That’s the whole recipe, and it works on just about any protein you throw on a grill or under a broiler.

The ratio here is what makes it useful as a basting sauce rather than just a dressing. Two parts olive oil to one part lemon juice gives you enough fat to cling to hot meat and protect it from drying out, while the acid keeps cutting through the richness as it caramelizes on the surface.

Lemon zest on top of lemon juice is the move that separates this from a basic vinaigrette. The zest brings intense citrus oil flavor without additional liquid, so you get concentrated lemon punch in every brushstroke.

Pro Tips

• Baste during the last 10 minutes of cooking only. Applying it too early means the sugars in the lemon juice burn before the meat is done.
• Reserve a few tablespoons of sauce before you start basting. Use the reserved, uncontaminated portion as a finishing drizzle after the meat comes off the grill.
• Crush the dried oregano between your palms as you add it. This breaks the leaves and releases the aromatic oils.
• Let the sauce sit for 15 minutes before using if you have the time. The garlic infuses the oil and the flavors come together.

Variations

• Add a teaspoon of Dijon mustard to help the sauce emulsify and stay blended on the meat’s surface.
• Swap oregano for fresh rosemary, chopped fine, when basting lamb.
• Stir in a pinch of red pepper flakes for a subtle heat that builds with each layer of basting.