Restaurant Recipes

Juban's Praline-Creole Mustard Glaze

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Yield: 4 servings

Ingredients

  • 1/4 cup praline liqueur, reduced by half
  • 2 tablespoons dark brown sugar
  • 2 tablespoons Creole mustard

Instructions

  1. 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







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