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Email Eric 

Email Sharlene:  







One of my favorite marinades for steak, goat or lamb is Basque meat Tenderizer Barbecue Sauce, as it tenderizes the meat an implants a subtle, somewhat tangy taste.  However, at the price of $4.29 for a 375ml (12.7 oz) bottle seems a bit steep to me.  I don't know what the Basque guys were thinking when they posted the ingredients to their sauce on the bottle label, but with a little extra time on my hands and a bit of trial and error experimentation, I was able to come up with a very close copy-cat recipe that probably only costs me about $1.00 or so to make.

Special tools:  None
Preparation time:  About 5 minutes
Cooking time:  None
Yield:  1 cup; recipe can be easily halved, doubled, etc.

1 /2 cup Red Wine Vinegar
1 /4 cup Burgundy Wine, any brand, I use Carlo Rossi
1/4 cup Lawry's Lemon-Pepper Marinade, DO NOT SUBSTITUTE brands
1/8 teaspoon finely ground black pepper
1/8 teaspoon finely ground red pepper
1/4 teaspoon garlic salt
2 tablespoons olive oil

In a plastic or ceramic mixing bowl, carefully measure ingredients and stir together until well blended.  That's all there is to it!  Transfer to approprate container and store, with lid tightly closed in refrigerator.  The marinate will store indefinetely.

Photo:  Well, it looks like the real thing, and tastes very similar to the real thing, and my Basque Marinade tenderizes and marinates steak, pork, goat and lamb.

I like to marinate steak, goat or lamb in the Basque Sauce overnight before grilling.  I've also used in on pork with good results.


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