Apple Mustard Butter


  • 1/2 of a Small  Onion
  • 4 Ripe Apples
  • 1 tbsp Butter
  • 1/4 cup Dry White Wine
  • 1 1/2 tsp Maple Syrup
  • 1 tbsp Kozlik's Triple Crunch
  • 1/2 tsp Salt


  1. Finely chop onion. Peel, core and slice apples into 1/2-inch (1-cm) wedges. You should have about 4 cups (1 L) apples.
  2. Heat butter in a medium-size saucepan set over medium heat. Add onion and stir often until slightly softened, about 2 minutes. Add apples and stir-fry for 2 minutes.
  3. In a small bowl, mix wine with honey, mustard and salt. Pour over apples and simmer, stirring often and without mashing apples, until apples are tender and liquid is reduced by half, from 8 to 10 minutes.
  4. Apples should still be chunky and only a small amount of liquid (about 1 tbsp/15 mL) should remain. Remove pan from heat.
  5. Serve sauce warm or at room temperature with roasted pork, chicken or veal. Sauce will keep in the refrigerator, covered, up to 1 week.