Recipe - Herbed Honey Lime Sauce

One half cup Minced onion
1 tablespoon Olive oil
1 cup Chicken broth; OR dry white
wine
One fourth cup Honey
One fourth cup Lime juice
2 teaspoon Dry mustard
1 teaspoon Fresh rosemary; OR One fourth tsp
dried, crushed rosemary
One half teaspoon Salt
1 ds Pepper
1 tablespoon Cornstarch
1 tablespoon Water

In a saucepan saute onion in olive oil til tender. Stir in broth or wine,
salt and pepper; bring to boil. Reduce heat. Combine cornstarch and water;
stir into sauce. Cook and stir over medium heat til thickened. Serve over
turkey, chicken, fish or pork. Cover and refrigerate. Makes about 1 1/2
cups.

Recipe by: Taste of Home 9/93

Posted to KitMailbox Digest by Cairn Rodrigues cairnann@yahoo.com on Mar
1, 1998