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STIR FRY CHICKEN MARINADE
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| This mild sauce is not only excellent for basting, but it's also delicious to serve at the table for dressing up any grilled mains. It pairs well with pork, chicken or fish. Ingredients | |
| 2 tbsp (30 mL) | vegetable oil |
| 2 small | onions, chopped |
| 4 cloves | garlic, minced |
| 2/3 cup (150 mL) | dry white wine |
| 1/2 cup (125 mL) | maple syrup |
| 1/4 cup (60 mL) | apple cider vinegar |
| Fresh or dried Rosemary | |
| 2 tsp (10 mL) | dry mustard |
| 1/2 tsp (2 mL) | salt. 1/2 tsp, (2 mL) pepper |
| 1/3 cup (75 mL) | Dijon mustard |
| 3 tbsp (45 mL) | unsalted butter |
| Preparation In saucepan, heat oil over medium heat; cook onions and garlic, stirring often, until fragrant and golden, about 2 minutes. Stir in wine and bring to boil; boil for 1 minute. Add maple syrup, vinegar, dry mustard, salt and pepper; return to boil and boil until slightly syrupy, about 3 minutes. Stir in Dijon mustard and butter until melted. Let cool slightly. Transfer to blender and blend until smooth. (Make-ahead: Refrigerate in airtight container for up to 2 weeks.) Additional information : | |
| Sauces | |
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Use 1/4 cup to 1/2 cup sauce for 4 servings boneless (1 lb/450 g) or bone-in (2 lb/900 g) meat, poultry or fish. Baste with sauce during last few minutes of grilling. Serve extra sauce on the side, if desired.
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