Herbed Honey Lime Sauce Recipe
Yield: 1 GallonRecipe by luhu.jp
Ingredients:
2 quart: HONEY,
1 quart: VEGETABLE OIL,
1 quart: LIME JUICE,
3 T: DRY MUSTARD,
2 T: GARLIC, CHOPPED
2 T: SAGE LEAVES, DRIED,CRUMBLED
1 1/2 T: ROSEMARY LEAVES, DRIED
Directions:
COMBINE AND MIX HONEY, OIL AND LIME JUICE; ADD ALL REMAINING
INGREDIENTS. COOK AND STIR OVER LOW HEAT 15 MINUTES TO ALLOW FLAVORS
TO BLEND AND MIXTURE TO THICKEN SLIGHLY. DO NOT BOIL OR SAUCE WILL
THIN. REMOVE FROM HEAT AND COOL. COVER AND REFRIGERATE. NOTES:
FRESH SAGE (1/2 CUP, CHOPPED) AND FRESH ROSEMARY (3 TABLESPOONS,
CHOPPED) MAY BE SUBSTITUTED. SWEET, TART AND FRAGRANT, THIS
HONEY-BASED BLEND CAN BE A SAUCE, MARINADE, GLAZE OR DIP. IT
PARTNERS PERFECTLY WITH MOST MEATS, FISH, POULTRY AND VEGETABLES.
YIELD: 1 GALLON.
Source from luhu.jp
INGREDIENTS. COOK AND STIR OVER LOW HEAT 15 MINUTES TO ALLOW FLAVORS
TO BLEND AND MIXTURE TO THICKEN SLIGHLY. DO NOT BOIL OR SAUCE WILL
THIN. REMOVE FROM HEAT AND COOL. COVER AND REFRIGERATE. NOTES:
FRESH SAGE (1/2 CUP, CHOPPED) AND FRESH ROSEMARY (3 TABLESPOONS,
CHOPPED) MAY BE SUBSTITUTED. SWEET, TART AND FRAGRANT, THIS
HONEY-BASED BLEND CAN BE A SAUCE, MARINADE, GLAZE OR DIP. IT
PARTNERS PERFECTLY WITH MOST MEATS, FISH, POULTRY AND VEGETABLES.
YIELD: 1 GALLON.
Source from luhu.jp