Balsamic apple and maple sauce for grilled meats

Spring is gently settling in Quebec. The maples are awakening, the sugar season is in full swing, and the first harvests are on the horizon. It's the perfect time to bring out the barbecue and enjoy the lengthening evenings with your loved ones. To accompany your spring grilling, what could be better than a gourmet sauce that celebrates the iconic flavors of our region? The Surette apple and maple balsamic transforms here into a creamy and fragrant sauce, where the sweetness of the maple perfectly balances with the fruity notes of the apples. A marriage of aromas that will enhance your grilled meats and delight your guests from the very first beautiful days.

Ingredients

  • 125 ml (1/2 cup) of balsamic apple and maple Surette
  • 2 French shallots, finely chopped
  • 2 cloves of garlic, sliced
  • 30 ml (2 tbsp) of olive oil
  • 30 ml (2 tbsp) of pure maple syrup (preferably dark for more flavor)
  • 15 ml (1 tbsp) of Dijon mustard
  • 15 ml (1 tbsp) of Worcestershire sauce
  • 5 ml (1 tsp) of chopped fresh thyme (or 2 ml/1/2 tsp of dried thyme)
  • 5 ml (1 tsp) of chopped fresh rosemary (or 2 ml/1/2 tsp of dried rosemary)
  • 1 whole sprig of rosemary (for garnish)
  • Salt and freshly ground black pepper, to taste
  • 15 g (1 tbsp) of cold butter (optional, to enrich the sauce)

Preparation

  1. In a heavy-bottomed saucepan, heat the olive oil over medium heat.
  2. Add the chopped shallots and sauté them for 2-3 minutes until they become translucent.
  3. Add the minced garlic and sauté for another 30 seconds until it releases its aroma, being careful not to burn it.
  4. Pour the apple and maple balsamic into the saucepan and bring to a boil.
  5. Reduce the heat to medium-low and let simmer for about 5 minutes to allow the vinegar to reduce slightly.
  6. Incorporate the maple syrup, Dijon mustard, and Worcestershire sauce, then mix well.
  7. Add the chopped thyme and rosemary, along with a pinch of salt and pepper.
  8. Let simmer over low heat for an additional 8 to 10 minutes, or until the sauce thickens and takes on a syrupy consistency.
  9. For a richer sauce, off the heat, add the cold butter cut into small pieces and whisk until completely incorporated.
  10. Taste and adjust the seasoning if necessary.

Service

  • Pour the hot sauce over the grilled meats just before serving.
  • Garnish with a sprig of fresh rosemary for an elegant presentation.
  • Store the excess sauce in an airtight container in the refrigerator for up to 1 week.

Usage Suggestions

This versatile sauce pairs perfectly with:

  • Grilled pork chops
  • Flank steak or beef flank
  • Duck breast
  • Ribs
  • Chicken skewers
  • Grilled vegetables (portobello mushrooms, eggplants, etc.)

Chef's tip

For an even more intense flavor, lightly brush your meat with the apple and maple balsamic before cooking. This will create a beautiful caramelization when grilling and will pair perfectly with the sauce served at the end of cooking.

Remark on the product

The balsamic of apples and maple Surette brings to this sauce a perfect harmony between the subtle acidity of the apples and the complex sweetness of the maple. These typically Quebec flavors wonderfully enhance grilled meats by giving them a fruity and woody note, with a slightly sweet finish.