real maple syrup (dark/amber)
sticks (16 tablespoons) cold unsalted butter, cut into cubes
Based on the classic beurre blanc (“white butter”) preparation, this somewhat sweet sauce adds body and richness to otherwise one-note starches and proteins.
- In a medium pot, heat the maple syrup over medium heat, watching carefully as it heats so that the syrup never reaches a boil.
- Add the cold butter to the warm syrup by whisking in a few cubes at a time until the sauce is smooth and all of the butter is incorporated.
- Turn off the flame and keep the sauce in a warm place until ready to serve. It will keep for at least 2 months in the refrigerator.