Sauce, Tangy Mustard

By fireandfrost

Ingredients

• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 1/4 cup chicken broth
• 2 tablespoons maple syrup
• 2 tablespoons dijon mustard
• 3/4 teaspoon chopped fresh rosemary
• 1/2 teaspoon freshly ground black pepper

Preparation

Step 1

Heat 2 teaspoons oilive oil in a skillet over medium-high heat. Add 2 minced garlic cloves to pan; saute 30 seconds, stirring constantly. Stir in 1/4 cup dry white wine, 1/4 cup chicken broth, 2 tablespoons maple syrup, and 2 teablespoons dijon mustard; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes), stirring occasionally. Stir in 3/4 teaspoon chopped fresh rosemary and 1/2 teaspoon freshly ground black pepper.