![1664241578563EFA38-3AA4-4F9D-8070-A51BA0E024A6.jpeg](https://cdn.statically.io/img/www.allrecipes.com/thmb/gGgvEdFl-LxdGLY-jtlbbs1D89s=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1664241578563EFA38-3AA4-4F9D-8070-A51BA0E024A6-2000-7706feb1f2aa479d833f69d02f0be064.jpeg)
Ingredients
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¼ cup unsalted butter
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¼ cup chopped pecans
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½ cup whiskey
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½ cup heavy cream
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2 tablespoons Dijon mustard
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1 tablespoon pure maple syrup
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salt to taste
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freshly ground white pepper to taste
Directions
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Melt butter in a saucepan over medium heat. Add chopped pecans and stir until fragrant, about 2 minutes. Remove saucepan from heat and transfer buttered pecans to a small dish.
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Return saucepan to heat, pour in whiskey and allow the heat to burn off the alcohol. Add cream, Dijon mustard, and maple syrup; stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Add the chopped pecans back to the sauce, and serve immediately.
Variation for chicken
See my original sauce recipe at https://www.allrecipes.com/recipe/285714/dijon-chicken-thighs/