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Honey-Pink Peppercorn Sauce

Recipe information

  • Yield

    Makes 1 cup

Ingredients

1 cup honey
2 teaspoons pink peppercorns, toasted (see page 250) and coarsely chopped
Grated zest of 1 lime
Juice of 2 limes
Kosher salt and freshly ground black pepper

Preparation

  1. Stir together the honey, peppercorns, lime zest, and juice in a small bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes or refrigerate for up to 1 day. Bring to room temperature before serving.

Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
TagsCondimentSauceLimeCitrusFruitDairy FreeGluten FreeEasy5 Ingredients or FewerMeal PrepNo-CookCookbooks
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