Roger Patterson's Honey Recipes

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Honey Mustard Sauce (00098)

¼ cup Dijon style mustard
1 tsp dried tarragon crushed
¼ cup honey
2 tbsp white wine vinegar
2 tsp olive oil

Combine mustard and tarragon and mix well.
Gradually blend in honey, add vinegar and oil and mix well.
Add salt and pepper to taste.

Honey Barbecue Sauce (00099)

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.

Lemon Sauce (00100)

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.

Barbecue Sauce (00101)

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.

Honey & Mustard Sauce (00139)

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.

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