It’s a Utah/Yankee thing.
Enjoy with fries or even veggies. The sauce stays good in your fridge for at least 1 month.

Tweeked my recipe for a creamy butter sauce to make a slightly thicker sauce with shrimp to serve over a fine grilled fish such as flounder.

I have my own tarter sauce recipe in this book but I love Red Lobsters sauce.

Haven’t tried…for the Braised Rabbit in this book.
Demi-glace is another French sauce that every self-respecting restaurant keeps on hand. As an apprentice, I prepared it thousands of times for use in a variety of other sauces and dishes.

Also called brown sauce, demi-glace is traditionally prepared with what the French refer to as espagnole sauce (a mixture of brown stock, vegetables, brown roux, and tomatoes), brown stock, and Madeira or sherry. It’s simplified here to create a flavorful sauce you can keep on hand to add intense flavor to a number of dishes.

Haven’t tried.
Sounds sort of like a sweet and sour sauce to me.

This was pretty good used as a glaze on my boiled ham recipe in this book. I actually made with crasins, boiled my ham, pulled out of water, scored top of ham, glazed and placed in a 350 degrees oven for 15-20 minutes.

Haven’t tried.
I prefer to boil my ham…bet you could use this glaze after boiling ham and just put in oven to set glaze.

Use with Betsy’s Beef Tenderloin recipe in this book or prime rib or any steak/beef.

So easy you will never buy again.

This will keep indefinitely if stored in a glass container (jar) in the refrigerator. I prefer to use “Heinz India Relish”, but it is becoming increasingly difficult to find.