Maple-Rosemary Sauce
This recipe is a free sample recipe from the new eCookbook Saucing...the art and essence of fine cooking by professional chef David Nelson and cooking website entrepreneur, Jules Silver. It is one of many recipes that represent their 50 plus years of combined talent. They hand picked 3 recipes that are delicious and easy to make. The other two recipes are Authentic Argentinean Chimichurri Sauce and Sesame Lime Dipping Sauce.
Maple-Rosemary Sauce
Maple syrup, Rosemary and a hint of red chile pepper flakes makes this sauce adaptable to a variety of recipes. Equally as delicious as a vegetarian sauce for roasted vegetables, rice, and baked tofu as well as for roasted or grilled chicken, lamb chops, and broiled or grilled salmon.
Ingredients:
- 2 tsp shallots minced
1 tbs butter
1 tbs extra virgin olive oil
2 tsp garlic, minced
1 tbs fresh rosemary or 1/2 tbs dried rosemary
1/4 tsp red chile pepper flakes
1/2 cup red wine
1/2 cup maple syrup
salt and pepper to taste
Procedure:
1. Place butter and extra virgin olive oil in a medium sized saucepan over medium-low heat. Add shallots, garlic, rosemary, and red chili flakes. Saute until the shallots begin to turn translucent.
2. Whisk in wine and maple syrup until completely blended. Add salt and pepper to taste. Remove from heat.
3. Allow the sauce to cool and it can be used as a marinade or as a basting liquid. If desired any remaining sauce can be made into a pan sauce to either drizzle on food or served at the table.
4. To make a pan sauce add the maple-rosemary sauce to any juices remaining after removing the cooked food. Return the pan to the heat and deglaze the pan by scrapping up the bits and pieces stuck to the bottom of the pan. Continue to cook and reduce the sauce to a desired thickness. The sauce must be brought to a boil for 2 minutes if the liquid came in contact with raw meat, fish or poultry during the basting or marinating process. Remove the finished sauce from the heat, and serve.
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