Al Hasa Cookbook - 1976

Main Dish Sauce

3/4 cup onion (finely chopped)
1 clove garlic (minced)
1/4 cup salad or olive oil
1 can pear nectar (12 ounces) - Khobar
1/2 cup wine vinegar
1/4 cup honey
2 tablespoons Worcestershire sauce
1 tablespoon prepared horseradish (not powder)
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon rosemary
1/4 teaspoon pepper

Cook onion and garlic in hot oil until tender, but don't brown. Add all remaining ingredients. Simmer uncovered for 5 minutes. Let cool; then pour over chicken and let it marinate for a minimum of 3 hours. When broiling chicken, use as a basting sauce. Heat leftover sauce and serve separately.


Stephanie McNicholas, Dhahran