Apple Cider Cream Sauce
Author: Epicurus.com Kitchens
Recipe type: Sauces
- 4 Tablespoons butter
- 4 Tablespoons flour
- 1 Quart heavy cream
- 3 Cups apple cider
- red pepper
- 1/2 Cup Calvados or Applejack
- 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. If too thick, add a little more cider. If too thin, make additional roux (1 Tablespoon each of butter and flour, cooked to blond color) and blend well, bringing the sauce to a boil to cook.
- Off the heat, add the Calvados or Applejack to mixture. Bring to a gentle simmer and serve with Oyster-Stuffed Pork Loin.
- This recipe is a wonderful cream sauce to serve over pork or chicken, or even vegetables. It is thick, rich and luscious with a soothing, comforting apple flavor. If you have Calvados use it, but we used Laird's Applejack at a fraction of the price with identical results.