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- Source: Emeril's New New Orleans Cooking
- Dish Type: Sauces
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Chicken, Fish, or Shrimp Glaze
Instructions
Bring the stock and salt to a boil in a saucepan over high heat. Reduce the heat to medium-high and cook for about 50 minutes. Freeze in ice-cube trays, empty the cubes into plastic freezer bags, and use 1 cube at a time. Keeps for 1 month.
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Yield: about 3/4 cup
Ingredients
- 1 quart
- 1/4 teaspoon salt
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