Chef Tips: Drizzle or brush on meat, fish and vegetables before grilling or roasting. If grilling, lightly coat to avoid flare-ups. Baste fish, chops, steaks and chicken with pat of butter and basting oil the last 2 minutes of pan searing. Great dressing when mixed with vinegar or fresh lemon juice for salads.Click to see full answer. Keeping this in view, what can I use instead of basting oil?The oil is a mix of Grapeseed Oil and Canola Oil, with a herb blend of garlic, thyme and parsley. Usually salt and pepper are added in the individual recipe. I tried the same recipes using just canola for the basting oil and it doesn’t taste the same.Likewise, how do you baste properly? To properly baste in a pan, add extra fat just before the protein is done cooking (do not add excess fat in the beginning, or it will burn and/or fry the food). When it melts, tilt the skillet at an angle so the fat pools at one end. Use a large spoon to collect the fat and dump it over the food, coating evenly. Also to know, what is basting oil made of? Basting Oil Recipe – Wegmans 1/2 cup Pure Olive Oil 1 large clove Garlic, minced 2 tsp fresh parsley, chopped 1/2 tsp chopped Thyme leaves.Does Wegmans Basting oil need to be refrigerated?Note: If grilling, lightly coat product to avoid flare-ups. Shake well before using. Refrigerate after opening.