Juban's Praline-Creole Mustard Glaze
Posted by LladyRusty at anonymous May 4, 2001
Source: Recipe by Terry McDonner, Executive Chef at Juban's Restaurant
1/4 cup praline liqueur, reduced by half
2 tablespoons dark brown sugar
2 tablespoons Creole mustard
Stir together praline liqueur, brown sugar and mustard.
Servings: 4
