Title: Herbed Honey Lime Sauce
Categories: Sauce
Yield: 25 Servings
| 2 | qt | HONEY |
| 1 | qt | VEGETABLE OIL |
| 1 | qt | LIME JUICE |
| 3 | tb | DRY MUSTARD |
| 2 | tb | GARLIC, CHOPPED |
| 2 | tb | SAGE LEAVES, DRIED,CRUMBLED |
| 1 1/2 | tb | ROSEMARY LEAVES,DRIED |
COMBINE AND MIX HONEY, OIL AND LIME JUICE; ADD ALL REMAINING INGREDIENTS.
COOK AND STIR OVER LOW HEAT 15 MINUTES TO ALLOW FLAVORS TO BLEND AND
MIXTURE TO THICKEN SLIGHLY. DO NOT BOIL OR SAUCE WILL THIN. REMOVE FROM
HEAT AND COOL. COVER AND REFRIGERATE. NOTES: FRESH SAGE (1/2 CUP,
CHOPPED) AND FRESH ROSEMARY (3 TABLESPOONS, CHOPPED) MAY BE SUBSTITUTED.
SWEET, TART AND FRAGRANT, THIS HONEY-BASED BLEND CAN BE A SAUCE, MARINADE,
GLAZE OR DIP. IT PARTNERS PERFECTLY WITH MOST MEATS, FISH, POULTRY AND
VEGETABLES. YIELD: 1 GALLON.