Apple cider cream sauce
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| 4 | tablespoons | Flour |
| 1 | quart | Heavy cream |
| 3 | cups | Apple cider |
| Red pepper | ||
| Salt | ||
| Sage | ||
| ½ | cup | Calvados Brandy |
Directions
Melt butter. Add flour until blond roux forms. Stir in mixture of heavy cream and apple cider; reduce by half. Stir in red pepper, salt, and sage to taste. Cook until thickened, stirring frequently. Add Brandy to mixture. Bring to a gentle simmer and serve with Oyster-Stuffed Pork Loin Source: Cajun Revalations: Chef: Brit Shockley Recipe By : Rhonda Guilbeaux From: Ladies Home Journal- August 1991 File
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