This luscious sauce serves as a perfect accompaniment to grilled steaks, pork tenderloin or chops, roasted chicken or poached chicken breast, and even salmon fillets. Feel free to switch things up: play with the variety of amazing Vermont whiskeys; swap in Sugar Bob’s Finest Kind smoked maple syrup; or add chopped fresh herbs (rosemary and thyme for beef and pork, tarragon for chicken or salmon). Once you make this quintessentially Vermont sauce, you’ll find plenty of delicious ways to let it shine!
Ingredients
- 4 tablespoons unsalted butter
- 2 large shallots, peeled and chopped
- ¼ cup Vermont whiskey
- 1 tablespoon Vermont pure maple syrup
- ½ cup heavy cream
- 2–3 tablespoons Dijon mustard
Instructions
Flaky sea salt and freshly ground pepper, to taste In a thick-bottomed saucepan or skillet, melt butter over medium heat. Once foam subsides, add shallots and sauté until soft and just golden, about 4 minutes. Remove pan from heat and pour the whiskey into the skillet. Return pan to heat and allow flame to burn off the alcohol, if desired.
Add maple syrup, cream, and mustard and stir to combine. Bring to a gentle boil and cook for 1 to 2 minutes, until the sauce thickens a bit. Season with salt and pepper, to taste.
