Simone’s Basting Oil


One of the local grocery stores, always has yummy samples. Often they cook stuff up right in front of you, and then, here is the part where they get you: To make the yummy stuff, you gotta get the ready made sauce, the basting oil, the finishing butter, the frozen this, the prepared that. Pffff, I am  not buying all that stuff, not only because it can get quite pricey for a girl like me who likes to cook and eat good things :), but also because often times there are unwelcome additions in some of those prepared dishes. Let’s take for example the basting oil, which makes very yummy things. I have sampled at least three so far and have ideas for, like twenty a hundred more!

The official ingredient list goes something like this: Grapeseed Oil, Canola Oil, Dried Thyme, Dried Parsley, Natural Garlic Flavor.

I see two problems with that. First, why ‘Natural Garlic Flavor’? How about some real old fashioned garlic?  And Second, I personally don’t like to use Canola oil, it’s made from a plant called Rapeseed (part of the mustard family) that was genetically engineered in Canada (The name “canola” was derived from “Canadian oil, low acid” in 1978). I am not a fan of GMO crops and avoid them, again, my personal choice.

imageHaha, see the window? 😉

But that said, basting oil is a great thing 🙂 You can use it on veggies, to flavor meats, to add some kick to a sauce, you name it, it can do it, and then some, it even washes your dishes while you sleep. Ok, now I am exaggerating just a little. So to avoid having to go without or having to go with a choice I am unhappy with, why don’t I just make that stuff? It’s cheaper and you get to control what goes in it, win and win!

Here’s my version:

  • 1 3/4 cup grapeseed oil
  • 1/4 cup extra virgin olive oil
  • 2 tbsp dried thyme
  • 1 tbsp dried parsley
  • 1 small to medium garlic clove, crushed


  1. Using a funnel, fill a glass bottle with half the grapeseed oil, then add the crushed garlic, dried thyme and parsley, stuffing it in using a chop stick, if necessary.
  2. Wash whatever got stuck in the funnel down into the bottle using the remainder of the grapeseed and olive oil.
  3. Store in a dark cool place for a week before using.
  4. Shake it up before using

The oil starts to turn green as it sits, and the flavors blend. Use 1-2 tbsp to baste meat and vegetables for grilling or roasting, or add to pan braised dishes. Refrigerate

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