CraigC
Guru
Ingredients
3 Tablespoons unsalted butter
2 Tablespoons minced onion
2 cloves garlic, minced
3 Tablespoons cider vinegar
1/2 cup whole-grain mustard
1/4 cup Dijon mustard
1 cup peach jam or preserves
3 Tablespoons bourbon
1 teaspoon cornstarch
1/2 teaspoon kosher salt
Directions
In a saucepan over medium heat, melt the butter and add the onion and cook until almost translucent, about 2 minutes, add garlic and cook 1 minute more. Add the vinegar and boil until almost completely reduced, about 4 minutes. The mixture should look like wet sand. Mix in both mustards and the jam or preserves using a whisk. Simmer, whisking, until jam melts, about 1 minute. Mix the cornstarch and 1 Tablespoon of bourbon. Add to the pan and whisk constantly until the mixture boils and slightly thickens. Remove the pan from the heat and stir in the remaining bourbon and salt.
3 Tablespoons unsalted butter
2 Tablespoons minced onion
2 cloves garlic, minced
3 Tablespoons cider vinegar
1/2 cup whole-grain mustard
1/4 cup Dijon mustard
1 cup peach jam or preserves
3 Tablespoons bourbon
1 teaspoon cornstarch
1/2 teaspoon kosher salt
Directions
In a saucepan over medium heat, melt the butter and add the onion and cook until almost translucent, about 2 minutes, add garlic and cook 1 minute more. Add the vinegar and boil until almost completely reduced, about 4 minutes. The mixture should look like wet sand. Mix in both mustards and the jam or preserves using a whisk. Simmer, whisking, until jam melts, about 1 minute. Mix the cornstarch and 1 Tablespoon of bourbon. Add to the pan and whisk constantly until the mixture boils and slightly thickens. Remove the pan from the heat and stir in the remaining bourbon and salt.
