Maple Ginger Glaze

Recipe adapted from Tom Bivins, executive chef at the Old Tavern in Grafton, Vermont

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May be used to flavor fish or poultry, or as a vinaigrette.

Servings:

Ingredients

1/4 cup Vermont maple syrup *
1 small shallot , minced
2 tablespoons soy sauce
2 tablespoons sherry vinegar
2 tablespoons apple cider vinegar
1 tablespoon minced fresh ginger
1 1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh cilantro
1/2 teaspoon minced fresh Italian parsley
1/2 teaspoon minced fresh chives
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
3 tablespoons canola oil
3 tablespoons extra-virgin olive oil
1 tablespoon Asian sesame oil

Directions

In a medium bowl, whisk together all but last three ingredients (or shake together in a jar with a tight-fitting lid). Let stand 1 hour to allow flavors to blend.

Whisk in oils. Cover tightly; refrigerate for up to 4 days. (Yields 11/2 cups.)

* Dark amber maple syrup is preferred (available online at www.bairdfarm.com).

From the February 2002 issue of O, The Oprah Magazine

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