---BILLS20086---
11 tb Unsalted butter
2 tb Flour
1 c  Slivered almonds
2 tb Prudhommes Seafood Magic
1 c  Celery; chopped
1 c  Honey
1 ts Fresh lemon peel; grated
1 c  Chicken stock
1/8 ts Ground nutmeg

In small saucepan over medium heat, melt 3 tbls butter. Whisk in flour
until smooth, about 1 minute. Set aside. In 10″ skillet over high heat,
melt remaining 8 tbls butter. When it comes to a hard sizzle, add almonds,
Seafood Magic and celery. Cook, stirring frequently at first and constantly
near end of cooking time, about 8 minutes or until almonds are browned.
Stir in honey and cook, stirring frequently, about 1 minute. Stir in lemon
peel and stock. Cook, stirring occasionally, about 8 minutes. Add nutmeg;
cook 3 minutes, stirring occasionally. Whisk in reserved butter mixture
until it is incorporated and sauce is slightly thickened, 30-60 seconds.
Remove from heat.

NOTE: Excellant on grilled seafood, chicken or pork. Brush it on right
before meat is ready to come off the grill and bring some to the table for
dipping.