CREAMY MAPLE MUSTARD BASTING SAUCE

HANDS-ON TIME 10 minutes
TOTAL TIME 10 minutes
MAKES about 2 cups

Ingredients:

• 2 tbsp vegetable oil
• 2 small onions, chopped
• 4 cloves garlic, minced
• ⅔ cup dry white wine
• ½ cup maple syrup
• ¼ cup cider vinegar
• 2 tsp dry mustard
• ½ tsp each salt and pepper
• ⅓ cup Dijon mustard
• 3 tbsp unsalted butter

Directions:

1. In a saucepan, heat the vegetable oil over medium heat.
2. Add the chopped onions and minced garlic, stirring often, until fragrant and golden, about 2 minutes.
3. Stir in the dry white wine and bring to a boil; boil for 1 minute.
4. Add the maple syrup, cider vinegar, dry mustard, salt, and pepper; return to a boil and boil until slightly syrupy, about 3 minutes.
5. Stir in the Dijon mustard and unsalted butter until melted. Let cool.
6. In a blender, puree the mixture until smooth.
7. To use, see Using Basting Sauces (opposite).
8. (Make-ahead: Refrigerate in an airtight container for up to 2 weeks.)

Nutritional Information per ¼ cup:

• Calories: 153 cal
• Protein: 1 g
• Total Fat: 9 g (3 g sat. fat)
• Carbohydrates: 17 g
• Fiber: 1 g
• Cholesterol: 11 mg
• Sodium: 282 mg
• Potassium: 115 mg
• % RDI: Calcium 4%, Iron 5%, Vitamin A 4%, Vitamin C 2%, Folate 2%