Honey Almond Grilling Glaze

Recipe Ingredients

11 tablespoons	165ml	Unsalted butter
2 tablespoons	30ml	Flour
1 cup	93g / 3.3oz	Slivered almonds
2 tablespoons	30ml	Prudhomme's seafood magic
1 cup	110g / 3.9oz	Celery - chopped
1 cup	237ml	Honey
1 teaspoon	5ml	Fresh lemon peel - grated
1 cup	237ml	Chicken stock
1/8 teaspoon	0.6ml	Ground nutmeg

Recipe Instructions

In small saucepan over medium heat, melt 3 tbs butter. Whisk in flour until smooth, about 1 minute. Set aside. In 10" skillet over high heat, melt remaining 8 tbs butter.

When it comes to a hard sizzle, add almonds, Seafood Magic and celery. Cook, stirring frequently at first and constantly near end of cooking time, about 8 minutes or until almonds are browned.

Stir in honey and cook, stirring frequently, about 1 minute. Stir in lemon peel and stock. Cook, stirring occasionally, about 8 minutes. Add nutmeg; cook 3 minutes, stirring occasionally.

Whisk in reserved butter mixture until it is incorporated and sauce is slightly thickened, 30-60 seconds. Remove from heat.

NOTE: Excellent on grilled seafood, chicken or pork. Brush it on right before meat is ready to come off the grill and bring some to the table for dipping.

Source:
Cooking Light, Jan/Feb 1995, page 71

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.