Serves 12 to 24
Prep time: 5 minutes
Cook time: 5-8 minutes
1/2 c. butter or butter alternative
1/4 c. coconut creamer
1/4 c. Butter Flavored Olive Oil
1/4 c. balsamic (I used 1/8 c. Blueberry Balsamic and 1/8 c. Maple Balsamic)
3 Tbs. honey
A pinch of Pink Himalayan Sea Salt
2 tsp. corn starch mixed in small bowl with 3 Tbs. cold water.
In small saucepan mix all ingredients into cold pan, bring temp up to medium while whisking. Once at a soft boil stir corn starch into the water and whisk into sauce. Continue to whisk for another minute and remove from heat. Serve warm.
Optional: 1 Tbs. Spiced rum added just as you pull off heat.
Recipe by Heide King
