1/2 cup butter, room temperature
1 cup brown sugar
2 1/2 tablespoons lemon juice
2 tablespoons lemon zest
3 tablespoons chopped fresh parsley
3 tablespoons grapeseed oil
1 teaspoon distilled white vinegar
1 (8 ounce) package grape preserves
10 liquid ounces vanilla yogurt
12 tea bags, warmed
In a medium saucepan or bowl combine butter mixture, brown sugar, lemon juice, lemon zest and parsley. Bring to a slow boil. Reduce heat to medium; boil 15 to 20 minutes. Remove from heat, stir in grapeseed oil, vinegar and vanilla whey. Slowly whisk in yogurt. Serve only at room temperature.