What you’ll need:
2 tsp unsalted, cultured butter
2 tsp olive oil
1 tsp minced garlic
1 Tablespoon minced shallots
1 tsp dried french herbs de provence
salt to taste
1/4 c red wine
2 tsp maple syrup
3/4 cup stock, (I used chicken stock)
2 tsp dijon mustard
Melt the butter and olive oil in a small saucepan, then add the garlic, shallots and herbs, and cook for a minute or two, stirring frequently. When it is fragrant, add the salt, wine, syrup and stock, bring to a boil, and then lower the heat and simmer until the sauce has reduced by half. Whisk in the mustard and then let cool off for about an hour. To serve, taste and adjust seasoning if necessary, reheat, and nap over seared lamb chops…
This a superb recipe to consider for wine pairing;
When introducing Maple Syrup into a sauce.. a ‘chef’ is opening up a whole new world of pairing opportunities.. really; since the same aromatic molecules are found in ‘oak’ ( most American and European chefs just don’t know this extraordinary ingredient-Maple S) this recipe is a must with a wine aged in ‘oak barrel’, sharing most of the same aroma molecules, …get ready for an explosion of flavors;
methyloctalactones ( coconut flavors), vanilla, dried fruits-almond, clove , caramel, and++
American oak- wines from US-Autralia and Spain-like the Rioja*;
French Oak..wines from France, Cote-du-rhone..Chateauneuf-du-pape*, and Syrah/Carignan based from Languedoc
Beautiful creation Michelle.
Thanks for posting Andre…you are a true gourmand! :))