Caramelized Honey Sauce
makes approximately 1/2 cup of sauce
Ingredients:
- 4 teaspoons honey
- 3/4 cup white wine
- 1.5 ounce Glace de Canard Gold + 12 ounce hot water
- 1 teaspoon soy sauce
- Salt and pepper to taste
Proceedure:
In a 1 1/2 quart saucepan, heat the honey over medium-low heat until the honey begins to bubble and brown. When it is caramelized but not burnt, about 1 - 2 minutes, take off the stove. Quickly add the wine being careful not to let the honey splatter and return the pot to a high flame.
Reduce the wine to 1/4 cup. Add the stock, bring to a boil, and lower the heat to a simmer. Reduce the sauce to approximately 1/2 cup or until it has a sauce like consistency to it.
Season with soy sauce, salt and pepper.
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