Honey Almond Grilling Glaze
|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.