| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chicago |
Sauces, Alcohol |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Brown sugar |
| 2 |
tb |
Low-sulfur Molasses |
| 1/4 |
c |
Bourbon |
| 1/4 |
c |
Soy sauce |
| 2 |
ts |
Worcestershire Sauce |
| 1/4 |
c |
Dijon or Creole Mustard |
| 1/2 |
ts |
Black pepper |
INSTRUCTIONS
Note: Use this glaze to marinate portk or beef ribs before grilling or
broiling; paint on lamb or pork chops, duck breast, or ham before baking.
Baste with the mixture several times during cooking. 1. In a small
bowl,combine sugar, molasses, bourbon, soy, and Worchestershire. Wiht a
whisk, mix the ingredients until sugar has dissolved. 2. Add mustard and
pepper and whisk until smooth. From Chicago Tribune Magazine 6/13/93
posted by BUD
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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