Recipe courtesy of The Complete Meat Cookbook

Vanilla Maple Sauce

  • Level: Easy
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2 teaspoons minced garlic

1 cup chicken stock

1/4 cup dry white wine

1 tablespoon pure vanilla extract

Salt and freshly ground black pepper

2 tablespoons butter (optional)

1 tablespoon maple syrup


  1. 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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