Sweet, savory, tangy and totally summer—after celebrating the solstice this past Saturday, all I want to eat is summer food. Okay, okay, I know I’ve been saying this for weeks now, but with summer officially here, my summer-minded meals are now seasonally appropriate. Naturally, I had to barbecue. I chose to grill four pork sirloin steaks, but the great thing about this recipe is that the glaze can be added to just about anything: pork, chicken, fish—you name it. In about 10 minutes, you can create a savory, tangy, white wine-based glaze that adds just a touch of sweetness and a whole lot of flavor to your meal. I used L’Ecole No 41 Chardonnay for my glaze. The clean crispness of this Columbia Valley wine carries notes of tropical fruit and apple, adding additional tang and sweetness to the mustard and honey used in this recipe.
Prep time: 5 minutes
Cook time: 10 minutes
Makes enough glaze for 4 servings of meat
Ingredients:
1 tablespoon olive oil
2 small shallots, diced
¾ cup L’Ecole No 41 Chardonnay
½ cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon honey
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon fresh chives, finely chopped
Directions:
In a large skillet over medium heat, heat olive oil and add shallots. Sauté shallots for about 3 minutes, or until shallots starts to sweat and brown.
Add white wine and bring to a boil. Once boiling, reduce heat and simmer until reduced by about half. Once reduced, add cream and simmer until sauce thickens.
Add mustard, honey, salt, pepper and chives and continue simmering for 2-3 minutes. Remove from heat and drizzle over prepared, grilled meat, or set aside and reheat for later use.
You can control the thickness of this sauce by cooking for less time or longer, depending on your personal preference.
