Recipe
Lamb Glaze
Ingredients
- 1 quart Lamb Stock [2]
- 1/4 teaspoon salt
Directions
- 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.
Recipe Details
- Source: Emeril's New New Orleans Cooking [5]
- Dish Type: Sauces [6]
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