Herbed honey lime sauce
25 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | HONEY |
| 1 | quart | VEGETABLE OIL |
| 1 | quart | LIME JUICE |
| 3 | tablespoons | DRY MUSTARD |
| 2 | tablespoons | GARLIC, CHOPPED |
| 2 | tablespoons | SAGE LEAVES, DRIED,CRUMBLED |
| 1½ | tablespoon | 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 (½ 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.
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