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Honey Almond Grilling Glaze

Barbecue.Master's picture
  Unsalted butter 11 Tablespoon (In All)
  All purpose flour 2 Tablespoon
  Slivered almonds 1 Cup (16 tbs)
  Seafood seasoning blend 2 Tablespoon (Chef Paul Prudhomme'S Seafood Magic)
  Chopped celery 1 Cup (16 tbs)
  Honey 1 Cup (16 tbs)
  Grated lemon peel 1 Teaspoon
  Chicken stock/Water 1 Cup (16 tbs)
  Ground nutmeg 1⁄8 Teaspoon

In small saucepan over medium heat, melt 3 tablespoons of butter.
Whisk in flour until smooth, about 1 minute.
In 10-inch skillet over high heat, melt remaining 8 tablespoons 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 to 60 seconds.
Remove from heat.

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