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Ingredients
- 1 Tbsp. butter
- 2 x to 3 shallots, or possibly 1 small onion, finely minced (about 1/2 c.)
- 3/4 c. lemonade (reserved from Lemonade Chicken)
- 1/2 c. firmly packed light brown sugar
- 6 Tbsp. Dijon mustard
- 3 Tbsp. fresh lemon juice, or possibly more to taste
- 1/2 tsp grated fresh lemon zest
Directions
- Coarse salt (kosher or possibly sea) and freshly grnd black pepper
- Heat the butter in a heavy saucepan over medium heat. Add in the shallots and cook till just beginning to brown, about 4 min. Add in the lemonade, raise the heat to high, and let boil till reduced to 2 tbsp., about 5 min. Stir in the brown sugar, mustard, lemon juice and lemon zest. Lower the heat to medium and let the sauce simmer till thick and richly flavored, about 5 min, whisking from time to time.
- Taste for seasoning, adding salt, pepper, and more lemon juice to taste. This sauce goes great with any sort of poultry, with pork, and even with rich, grilled fish, such as swordfish or possibly salmon.
- Makes 1 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 446g | |
| Calories 666 | |
| Calories from Fat 132 | 20% |
| Total Fat 15.2g | 19% |
| Saturated Fat 7.54g | 30% |
| Trans Fat 0.01g | |
| Cholesterol 31mg | 10% |
| Sodium 1142mg | 48% |
| Potassium 360mg | 10% |
| Total Carbs 136.12g | 36% |
| Dietary Fiber 3.4g | 11% |
| Sugars 108.64g | 72% |
| Protein 4.5g | 7% |
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