Instead of gravy for poultry, pork, etc. From New Mexico Magazine.
My Private Note
Units: US | Metric
- 1Put calvados, cider, and shallots in a saucepan.
- 2Bring to a rapid boil and simmer until volume is reduced by half.
- 3Strain out the shallots, return reduced liquid to pan.
- 4Bring to a boil and whisk in cream and butter just prior to serving.
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Nutritional Facts for Calvados Sauce
Serving Size: 1 (160 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 156.5
- Calories from Fat 150
- Total Fat 16.7 g
- Saturated Fat 10.5 g
- Cholesterol 56.0 mg
- Sodium 79.1 mg
- Total Carbohydrate 1.6 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.7 g
The following items or measurements are not included: