Ingredients
- 2 ounce onion, diced, small
- 1 ounce celery, diced, small
- 1 ounce carrot, diced, small
- 3 x bay leaf
- 10 x black peppercorns
- 1 Tbsp. extra virgin olive oil
- 1/2 c. dry white wine
- 1/2 c. 35% cream
- 8 ounce butter, cool, and, cubed thyme, minced salt pepper
- 3 tsp maple syrup
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Canadian Maple Butter Sauce
Servings: 6
Directions
- In a heavy-bottomed frying pan, saute/fry the peppercorns, bay leaves, carrots, celery and onion over a medium-high heat in the extra virgin olive oil till beginning to caramelize, about 3 min. Deglaze the pan with the white wine and reduce the liquid by half.
- Add in the cream and reduce the liquid by half again. Remove the pan from the heat and stir in the cubes of cool butter till the sauce is rich and thick. Strain the sauce and season with salt, pepper and minced thyme.
- Drizzle the maple syrup into the sauce just before serving.
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