Herbed Honey-Lime Sauce
|Minced onion||120 Milliliter (1/2 Cup)|
|Olive oil||15 Milliliter (15 Milliliter)|
|Dry white wine/Chicken broth||240 Milliliter (1 Cup)|
|Honey||60 Milliliter (1/4 Cup)|
|Lime juice||60 Milliliter (1/4 Cup)|
|Dry mustard||2 Teaspoon (10 Milliliter)|
|Minced fresh rosemary||1 Teaspoon (5 Milliliter)|
|Cornstarch||1 Teaspoon (5 Milliliter)|
|Water||1 Teaspoon (5 Milliliter)|
|Salt||1⁄2 Teaspoon (3 Milliliter)|
Saute onion in olive oil in medium saucepan over medium heat until onions is softened.
Stir in wine, honey, lime juice, mustard, rosemary, salt and pepper; mix well and bring to a boil.
Combine cornstarch and water in small bowl or cup, mixing well.
Add to sauce.
Cook over low heat, stirring until sauce comes to a boil and thickens.