Maple Bourbon Wing Sauce
6 tbsp butter 3 / 4 c white onion , minced 2 tbsp minced garlic 3 c Old Crow bourbon 3 c maple syrup ( 20 % blend ) 3 / 4 c ketchup 2 tbsp dried rosemary or 4 tbsp fresh rosemary , minced 3 tbsp kosher salt 1 tbsp coarse black pepper 3 tbsp sriracha
Melt the butter in a large rondelle . Add the onions and cook until transparent , then add the garlic and cook until fragrant . Add the bourbon and allow to cook for 30 seconds . Whisk in the remaining ingredients and bring to a boil . Reduce heat for 3-5 minutes or until the mixture thickens and coats the back of a spoon . Allow the sauce to cool and puree with an immersion blender until smooth .
Wine Pairing
Champagne Le Mesnil Grand Cru
Lemon Aioli
6 c mayonnaise 2 tbsp lemon zest 1 / 3 c fresh lemon juice 2 tbsp minced garlic 2 tbsp Dijon mustard 2 tsp kosher salt 1 / 2 tsp coarse black pepper 2 tbsp water
Puree all the ingredients in a food processor or with an immersion blender until smooth and well combined .
Wine Pairing
Barnard Griffin Sauvignon Blanc
118 WEST VIRGINIA EXECUTIVE