Basting Sauce

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Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 50–100 g butter
  • 1 clove garlic – crushed with skin on
  • 1 sprig of thyme
  • Maldon sea salt flakes


You need 1 heavy-based pan – good quality with an ovenproof handle. Set the oven temperature to 180°C. Heat the warming drawer to 50°C.

Heat the pan on the stove until warm to the touch and add the butter. As the butter melts, add the garlic and thyme. Allow the butter to start bubbling.

Season the meat with sea salt flakes and place it carefully into the hot pan. Spoon the hot butter over the meat, basting continuously. Turn the meat once the colour is a deep brown. Baste again until the second side is the same colour.

Place the pan into the preheated oven, removing the pan every minute to baste and turn the meat. Once the desired temperature has been reached, remove the hot pan from the oven and place the meat on a plate.

Pour the butter and herbs over the meat and allow it to rest in the warming drawer for at least 10 minutes. Allow 20 minutes resting time for game and tougher cuts of meat that have not been matured. You can then flash the meat back in a hot pan before serving.