Restaurant Recipes
Juban's Praline-Creole Mustard Glaze
Yield: 4 servings
Ingredients
- 1/4 cup praline liqueur, reduced by half
- 2 tablespoons dark brown sugar
- 2 tablespoons Creole mustard
Instructions
- Stir together praline liqueur, brown sugar and mustard.
Attribution
Posted by LladyRusty at Recipe Goldmine May 4, 2001.
Source: Recipe by Terry McDonner, Executive Chef at Juban's Restaurant