Description

A light, almost invisible glaze for vegetables that will add a new dimension and surprise, to broccoli, carrots, haricote verts, or others.

Ingredients

• 6  Fluid ounce(s) Brandy
1
• 1 1/2  Fluid ounce(s) Honey
2
• 1  Ounce(s) Weight Whole Butter
3
• 1  Pinch Salt, or to taste
4

Directions

1. Bring a medium saute pan up to heat, hot enough to flambe.
2. Add Brandy and flambe.
3. Whisk in honey.
4. Whisk in whole butter.
5. Add a pinch of salt to nuetralize some of the sweetness of the honey.
6. Put blanched vegetable into glaze and toss, or drizzle over bowl of blanched vegetables and toss for family style