This delicious glaze can be used on chicken or beef or pork.
Use on up to 1.8kg (4lb) of meat.
2 tablespoons butter
1 medium onion (1/2 cup), chopped
1 cup honey
1/3 cup white vinegar
225g (8oz) country-style Dijon mustard (I used ordinary Dijon)
2 tablespoons orange juice (fresh if possible)
1/2 teaspoon salt
1/2 teaspoon grated orange peel
Melt butter in saucepan until sizzling; add onion. Cook, stirring occasionally, over medium heat, until onion is tender (6-8 mins).
Stir in all remaining ingredients. Continue cooking, stirring occasionally, untill mixture comes to a full boil (6-8 mins).
Reduce heat to medium-low. Cook until sauce thickens slightly and flavours blend (8-10 mins). Remove from heat.
Begin cooking meat; when almost done, brush glaze over (about 1/4 cup of glaze) and grill for 10-15 minutes. Turn and repeat glazing process and continue grilling for another 10-15 minutes (until meat is tender).
Serve with remaining glaze.
*Adapted from Taste of America.
Use on up to 1.8kg (4lb) of meat.
2 tablespoons butter
1 medium onion (1/2 cup), chopped
1 cup honey
1/3 cup white vinegar
225g (8oz) country-style Dijon mustard (I used ordinary Dijon)
2 tablespoons orange juice (fresh if possible)
1/2 teaspoon salt
1/2 teaspoon grated orange peel
Melt butter in saucepan until sizzling; add onion. Cook, stirring occasionally, over medium heat, until onion is tender (6-8 mins).
Stir in all remaining ingredients. Continue cooking, stirring occasionally, untill mixture comes to a full boil (6-8 mins).
Reduce heat to medium-low. Cook until sauce thickens slightly and flavours blend (8-10 mins). Remove from heat.
Begin cooking meat; when almost done, brush glaze over (about 1/4 cup of glaze) and grill for 10-15 minutes. Turn and repeat glazing process and continue grilling for another 10-15 minutes (until meat is tender).
Serve with remaining glaze.
*Adapted from Taste of America.
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