Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Calvados (apple brandy)
- 1/4 cup finely chopped shallots
- Salt and pepper to taste
Special equipment needed:
- Whisk
- Saucepan
Step-by-step instructions:
1. Melt the butter in a saucepan over medium heat.
2. Add the shallots and cook until softened, about 2-3 minutes.
3. Add the flour and whisk until smooth.
4. Gradually whisk in the chicken broth and heavy cream.
5. Bring the mixture to a simmer, whisking constantly.
6. Reduce the heat to low and simmer for 5-10 minutes, until the sauce has thickened.
7. Stir in the Calvados and season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat for melting the butter and cooking the shallots, low heat for simmering the sauce.
Serving size:
This recipe makes about 1 1/2 cups of sauce, enough for 4-6 servings.
Nutritional information:
Calories per serving: 150
Fat per serving: 11g
Carbohydrates per serving: 6g
Protein per serving: 3g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth for a vegetarian version of this sauce.
- If you don't have Calvados, you can use another type of brandy or apple cider.
Variations:
- Add a teaspoon of Dijon mustard for a tangy flavor.
- Stir in some chopped fresh herbs, such as thyme or parsley, for extra flavor.
Tips and tricks:
- Be sure to whisk constantly when adding the chicken broth and heavy cream to prevent lumps from forming.
- If the sauce is too thick, you can thin it out with a little more chicken broth or heavy cream.
Storage instructions:
Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the sauce over grilled or roasted chicken, pork, or vegetables.
Garnishes:
Garnish the sauce with a sprinkle of chopped fresh herbs, such as thyme or parsley.
Pairings:
This sauce pairs well with roasted or grilled meats, such as chicken or pork.
Suggested side dishes:
Serve the sauce with roasted or mashed potatoes, steamed vegetables, or a green salad.
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
- If the sauce is too thick, whisk in a little more chicken broth or heavy cream.
Food safety advice:
Be sure to cook the sauce to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Calvados is a type of apple brandy that is produced in the Normandy region of France. It is often used in cooking to add flavor to sauces and desserts.
Flavor profiles:
This sauce has a rich and creamy texture, with a sweet and slightly fruity flavor from the Calvados.
Serving suggestions:
Serve the sauce warm over your favorite meat or vegetable dish.
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Region: French