¼ cup Dijon style mustard
1 tsp dried tarragon crushed
¼ cup honey
2 tbsp white wine vinegar
2 tsp olive oil
salt
pepper
Combine mustard and tarragon and mix well.
Gradually blend in honey, add vinegar and oil and mix well.
Add salt and pepper to taste.
1 onion finely chopped
½ cup butter
1 clove garlic
1 x 6 oz tin tomato paste
1 cup water
½ cup Worcester sauce
⅓ cup lemon juice
1 tbsp salt
¼ cup brown sugar
¼ cup honey
10-12 drops hot pepper or chilli sauce
Saute onion in butter in heavy saucepan until transparent but not brown.
Add remainder and simmer on low heat for 1 ½ hours.
2 tbsp cornflour
1 ¾ cups water
¾ cup honey
¼ tsp salt
1 egg well beaten
¼ cup lemon juice
2 tsp grated lemon peel
Mix cornflour with small amount of water.
Add remaining water, honey and salt and blend well.
Cook and stir until mixture thickens and comes to boil.
Remove from heat, stir in lemon juice and peel.
3 tbsp tomato ketchup
1 tbsp oil
1 tbsp cider vinegar
1 tbsp soy sauce
2 tbsp honey
2 tbsp barbecue spice seasoning
1 tbsp onion powder
1 tsp garlic salt
1 tbsp paprika
½ tsp ground cinnamon
½ tsp ground cloves
Mix together to form a smooth paste.
Coat meat and leave to stand for 30 minutes.
6 tbsp clear honey
3 tbsp English or French mustard
½ tsp horseradish sauce
1 tbsp cornflour
3 tbsp red wine vinegar
2 tbsp lemon juice
Put all the ingredients in a heavy-based saucepan and cook over a gentle heat, stirring continuously,
until the mixture clears and thickens slightly.
Serve with hamburgers, steaks and chops.
It is intended this site will be updated regularly
Comments please to this email address: Roger@honeyrecipes.org.uk
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