Four-Herb Basting Sauce
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1/2 cp salad oil
1/2 cp lemon juice
1/2 cp wine vinegar
1/4 cp soy sauce
1 tsp salt
1/2 tsp black pepper
1 tsp each basil, thyme, marjoram, savory
1 - Combine all ingredients.
2 - Shake or stir and pour into glass jar with screw top.
3 - Keep covered in refrigerator until needed.
4 - Stir again before using.
Makes about 2 cups sauce.
Use to baste lamb or chicken while roasting. Delicious on broiled