Honey Almond Grilling Glaze

"This glaze is so good on grilled chicken, pork, seafood, veggies-even fruits! So good on salmon fillets... Brush it on right before meat is ready to come off the grill and for goodness sake, bring some to the table for dipping! From the Louisiana Cajun Magic Cookbook by Chef Paul Prudhomme-"
 
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Ready In:
25mins
Ingredients:
9
Yields:
2 1/2 cups
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ingredients

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directions

  • In small saucepan over medium heat, melt 3 TB of the butter. Whisk in flour until smooth, about 1 minute. Set aside.
  • In medium skillet over high heat, melt the rest of the butter. When it starts to sizzle loudly, add almonds, celery and Seafood Magic. Cook about 8 minutes or until almonds are browned. Stir frequently at first and constantly near end of cooking time!
  • Still stirring frequently, slowly pour in honey and cook, about 1 minute. (TIP: for easy release of honey from measuring cup, spray cup with nonstick first, pour in honey and nuke in microwave a few seconds to thin) Stir in lemon peel and chicken stock (or water).
  • Cook, stirring occasionally about 3 minutes. Add nutmeg and cook 3 more minutes, stirring occasionally. Whisk in set aside butter mixture until it is incorporated and sauce is slightly thickened, 30 to 60 seconds. Remove from heat. This makes about 2 1/2 cups. There is no passive cook time, only active cook time. Enjoy!
  • P.S. I like to divide ahead of time the dipping sauce from the basting sauce so I don't accidentally taint the dipping sauce with bacteria from my baster.

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RECIPE SUBMITTED BY

I've lived in several states, and they have all added a bit of "flavor" to my culinary preferences. I love comfort food and as I've aged, I seek ways to make old favorites more healthy. For me, healthy is defined by what we have learned about gut health over the years. I no longer cook the way I used to, but I still crave those old favorites. It's quite likely that something I posted here more than a decade ago is no longer made in my kitchen, or has been greatly altered to fit our new model. I appreciate it when people take the time to post great recipes because the internet is so much quicker and convenient to use than my stash of cookbooks, cherished as they are. I also appreciate reading reviews that people post, providing they are actually helpful. I just don't understand rudeness, competitiveness and the like and wish people didn't feel the need to inject negative attitudes into all the positive. I feel a site like this one can help many people and it's a great way to collaborate and share treasures in our kitchens. I'm glad to have access and to be a part of the community.
 
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