22 July 2009

Good for Anything Sauce

This sauce recipe is perfect for beef, chicken, or fish--but fish is my favorite. It is reminiscent of T.G.I.Friday's Jack Daniels Grilling Sauce. Chock full of flavor and you don't have to mess around with marinating anything. This sauce is a topper!

You will need:

3/4 cup honey
1/3 cup soy sauce
1/4 cup brown sugar (dark is preferable, but light is fine)
1/4 cup pineapple juice
2 T lemon juice
2 T white vinegar
2 tsp oil
1/2 tsp cayenne pepper (optional)
1/2 tsp paprika
1/4 tsp garlic powder
salt and pepper to taste (I add a few shakes of each)

This recipe makes quite a bit of sauce. I get three full uses out of it, half it if you only want to use it once. It keeps in the fridge, covered, for two weeks.

To make the sauce, combine all ingredients in a saucepan over medium/low heat and whisk.

Bring to a rolling boil then reduce the heat to a simmer/slow boil.

Boil and reduce for 15-20 minutes or until syrupy. (Watch the sauce closely to be sure it doesn't bubble over.) Remove from heat and pour into a bowl to cool a bit.

For fish--I rub each fillet with a bit of oil and Montreal Steak seasoning and put into a skillet on medium/high heat. Drizzle with sauce...

and cook for 4 minutes on each side, drizzle with more sauce after flipping.

Then, if you want to take a picture, remember to do so before eating it down to the last two bites. :)

Enjoy on grilled (or baked) beef or chicken as a finishing sauce. I usually just put plastic wrap over the sauce and store in the fridge and then use it up in a few days. To store it longer, put it in a sealed plastic container or bag.

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