Inasal Basting Sauce
- ¼ cup of canola oil
- ½ cup of unsalted butter
- 1 tablespoon annatto powder
- ¼ teaspoon salt
- 2 teaspoon Manila Gold Calamansi juice
- In a small pot combine the canola oil and butter over medium heat and cook until butter is melted.
- Stir in annatto powder and salt. Let cool.
- Add in calamansi juice to the oil and butter mix. Use the sauce to generously bast Magnolia’s Chicken Inasal throughout the grilling process and enjoy!