Honey Almond Grilling Glaze
- 11 tablespoons unsalted butter, in all
- 2 tablespoons all-purpose flour
- 1 cup slivered almonds (can grind if you prefer)
- 1 cup chopped celery
- 2 tablespoons cajun magic seafood magic seasoning (or see my copycat recipe)
- 1 cup honey
- 1 teaspoon grated fresh lemon peel
- 1 cup basic chicken stock or 1 cup water
- 18 teaspoon ground nutmeg
- 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.
unsalted butter, flour, almonds, celery, seasoning, honey, lemon peel, chicken, ground nutmeg
Taken from www.food.com/recipe/honey-almond-grilling-glaze-250881 (may not work)