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Honey Dijon Glaze



Für 32 servings

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  • 0.25 Litr. Honey
  • - heat.
  • 450 g Butter
  • - add
  • 0.5 Litr. White Wine
  • - Reduce 50%
  • 120 g Shallot Puree
  • - with
  • - reduction
  • 0.5 Litr. White Wine Vinegar
  • - Reduce
  • - 50%
  • 1 Essl Kosher salt
  • - Add
  • 120 g Colemans Mustard
  • - Dissolve-Reduction
    		•
    Reduce vinegar and wine with shallot puree.Cool slightly and mix with dry mustard. Add remainder of ingredients and bring to one boil. Chill, store and use as needed.

    NOTES : Use for Broiled Salmon or Chicken. Yield: 1/2 Gallon. 32 servings Recipe by: HWK,CMC

    hans@chef.net, converted by MM_Buster v2.0m.

    Stichworte

    Fish&seafoo, Sauces

    Titel - Rubrik - Stichworte