Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 1/2 cup finely chopped shallots
- 1/2 cup apple cider vinegar
- 1/4 cup Dijon mustard
- 1/4 cup whole-grain mustard
- 1/4 cup honey
- 1/4 cup apple cider
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups peeled, cored, and chopped apples (about 2 medium apples)
Special equipment needed: None
Step-by-step instructions:
a. Melt butter in a medium saucepan over medium heat.
b. Add shallots and cook until softened, about 5 minutes.
c. Add apple cider vinegar, Dijon mustard, whole-grain mustard, honey, apple cider, cinnamon, nutmeg, salt, and black pepper. Stir to combine.
d. Add chopped apples and bring to a boil.
e. Reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until the sauce has thickened and the apples are tender.
f. Remove from heat and let cool slightly.
g. Transfer the sauce to a blender or food processor and blend until smooth.
h. Return the sauce to the saucepan and heat over low heat until warmed through.
10 minutes preparation time, 25 minutes cooking time
5. Temperature: Low heat
Serving size: Makes about 2 cups of sauce
Nutritional information:
- Calories: 60
- Fat: 2g
- Carbohydrates: 11g
- Protein: 1g
- Fiber: 1g
- Sugar: 9g
- Sodium: 200mg
Substitutions for ingredients:
- Shallots can be substituted with finely chopped onions.
- Apple cider vinegar can be substituted with white wine vinegar or red wine vinegar.
- Honey can be substituted with maple syrup or brown sugar.
- Apples can be substituted with pears or quince.
Variations:
- Add a splash of apple brandy or Calvados for a boozy twist.
- Use this sauce as a glaze for roasted pork or chicken.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Make sure to chop the apples into small pieces so they cook evenly.
- If the sauce is too thick, add a splash of apple cider or water to thin it out.
- Store leftover sauce in an airtight container in the refrigerator for up to 1 week.
Storage instructions: Store leftover sauce in an airtight container in the refrigerator for up to 1 week.
Reheating instructions: Heat the sauce over low heat until warmed through.
Presentation ideas: Serve the sauce in a small bowl or ramekin alongside roasted meats.
Garnishes: Garnish with a sprinkle of chopped fresh herbs, such as parsley or thyme.
Pairings: This sauce pairs well with roasted pork, chicken, or turkey.
Suggested side dishes: Serve with roasted vegetables, such as Brussels sprouts or sweet potatoes.
Troubleshooting advice: If the sauce is too thin, simmer it over low heat until it thickens to your desired consistency.
Food safety advice: Make sure to cook the sauce until the apples are tender and the sauce has thickened to ensure that it is safe to eat.
Food history: Charcutière sauce is a classic French sauce that is traditionally served with charcuterie, or cured meats.
Flavor profiles: This sauce is sweet and tangy with a hint of warm spices.
Serving suggestions: Serve this sauce alongside roasted meats or as a dipping sauce for sausages or other charcuterie.
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