Recipes : Recipe Detail |
Add  Email  Print 
|
- Source: Emeril's New New Orleans Cooking
- Dish Type: Sauces
- Tweet
Lamb Glaze
Instructions
Bring the stock and salt to a boil in a saucepan over high heat. Reduce the heat to medium-high and cook until it becomes a thick, sticky syrup, for about 30 minutes. Can be refrigerated for 3 days or frozen in an ice-cube tray for 1 month.
†
Yield: 1 cup
Ingredients
- 1 quart
- 1/4 teaspoon salt
Recipe Categories
Prepared Recipe Searches
Recipe Search Tags
Veggies Kids Cookies Chocolate Gift Party Entertaining Snack Apple German Fall Winter Dip Cheese Chili Mac & Cheese Jon & Kate Hors D'oeuvre Starter Jewish The Emeril Lagasse Show Grilling Emeril 20-40-60 Holiday Candy Mother's Day Sausage Coffee Drinks Breakfast Quick Croutons