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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



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