Oh so good. It works with any meat, from game to chicken and also as a base for a vinaigrette. I love it with steak, i just heat it with the pan juices and then drizzle it over and make sure there is enough on the side. Baste chicken with it, or simply glaze it after cooking. The vinaigrette base is terrific. I badgered this out of Charlie, the wonderful co owner with his gorgeous wife Jennifer of Les Fougeres. One of the recipe's missing from their award winning cookbook "a year at les fougeres". I wanted the proportions since sometimes you just want 2 tbs quickly. Also for those who cannot get to Quebec easily. Equal amounts of each and the adjust to your personal taste.
- 1⁄4 cup pure maple syrup
- 1⁄4 cup balsamic vinegar (high quality)
- Put both the maple syrup and balsamic in a saucepan.
- On medium low heat reduce it until thick and syrupy.
- Taste for proportions as every ones is different.