I'm amazed at how superior your vanilla is!
- Des, The Grommet

Posts Tagged ‘Vanilla and Madeira Glaze for Meats and Vegetables’

Vanilla Glaze for Grilled or Poached Meats, Fish, Poultry or Vegetables

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In 1985 Greg Reynolds, who at the time worked for a catering service in Half Moon Bay, became enthusiastic about playing with sauces using vanilla. His enthusiasm was spurred by my telling him a bit about vanilla’s history as well as my handing him a handful of vanilla beans. Not long after he invited me to try the following sauce. It immediately became one of my go-to sauces to use on poached chicken and roasted vegetables. Later, I added it as a finishing sauce for grilled meats.

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For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

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