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Spices/Sauces/Rubs


2 Shallots minced
1 Garlic Clove minced
1/2 Cup Maker's Mark
1/2 Cup Apple Juice
1/2 Cup Apple Cider Vinegar
1 Lemon Juiced
1/2 lb. butter (cut into small cubes, keep cold)

� Cook everything (except the butter) in a pan at medium to high heat, reduce until about 1/3 of the original liquid is left.
� Remove from heat and whisk in butter piece-by-piece until a nice sauce forms
� Season with Salt and pepper.

Tasty sauce, good with Creole shrimp, steak, ....

Good