Yield: Approximately 4 cups sauce
5 medium-sized lemons
½ cup unsalted butter
1 cup horseradish
2 pounds light brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon ground white pepper
Note: This sauce is very simple. Keep the heat on this in the medium low to medium heat. It does not need to boil, only to liquefy. 1. Cut lemons in half crosswise and juice. When all lemons are juiced, strain to remove any seeds or pulp. Set aside.
2. Melt butter in a large 4-quart saucepan over medium-low heat taking care not to brown it. When the butter is just melted, stir in reserved lemon juice and the horseradish until well-combined.
3. Add the brown sugar, raise heat to medium, and stir in the brown sugar, Worcestershire sauce and white pepper.
4. Stir until the brown sugar liquefies. It does not need to come to a boil.
5. Remove from heat.
6. Store covered, in the refrigerator, until ready to use.
7. When ready to use, heat the sauce to warm it. Plate the pork, salmon or beef, then drizzle the meat with 1 tablespoon of sauce. Spoon 6 tablespoons of juice into a small cup and serve alongside the meat or fish.
Per (6 tablespoon) serving: 517 calories; 21 fat; 7g saturated fat; 34mg cholesterol; 1g protein; 85g carbohydrate; 83g sugar; no fiber; 218mg sodium; 77mg calcium