Yield: 1 servings
|2 teaspoons||Minced garlic|
|1 cup||Chicken stock|
|¼ cup||Dry white wine|
|1 tablespoon||Pure vanilla extract|
|\N \N||Salt and freshly ground black pepper|
|2 tablespoons||Butter; (optional)|
|1 tablespoon||Maple syrup|
Pour off most of the fat from the roasting pan. Add garlic, and place pan over medium heat. Cook for 1 minute, stirring. Pour in the stock and scrape up any brown bits from the bottom of the pan. Pour the contents of the pan into a small saucepan. Add the wine, maple syrup, and vanilla and cook over medium-high heat, stirring often, until the flavors are concentrated and the sauce starts to become syrupy. Taste for salt and pepper and stir in optional butter if you want a silkier sauce.
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Recipe by: COOKING LIVE SHOW #CL9230 Converted by MM_Buster v2.0l.