I developed this suave sauce originally to go with seared foie gras, which I served over apples sautéed in butter, something I rarely do these days, as Sonoma Foie Gras closed a number of years ago. Occasionally, I’ll serve it with terrine of foie gras, which is easier to find than raw foie gras. This photo, from The Good Cook’s Book of Salt & Pepper, shows the sauce with roasted chicken and spaghetti squash. At this year’s Gravenstein Apple Fair, I’ll be serving the sauce with Apple Remoulade and Quail Confit in the Artisan Tasting Tent on Sunday from 2:30 to 5:30 (get there early as quantities will be limited).