Calvados Sauce
Instead of gravy for poultry, pork, etc. From New Mexico Magazine.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
YIELD: 1 1/4 cups
UNITS: US
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DIRECTIONS
- Put calvados, cider, and shallots in a saucepan.
- Bring to a rapid boil and simmer until volume is reduced by half.
- Strain out the shallots, return reduced liquid to pan.
- Bring to a boil and whisk in cream and butter just prior to serving.
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