Sauce Essentials: Apple Cider Pan Sauce
Andy Anderson !
The great taste of Summer apples comes through the sauce and totally compliments, not overpowers, the main ingredient. Although, I have only tried this with pork, I believe it would be great drizzled over chicken, and possibly a firm white fish, like cod.
Because this is a pan sauce, it comes together quickly, so have your ingredients prepped and ready to go.
So, you ready… Let’s get into the kitchen.
2 Tbspyellow onions, finely chopped
1 capple cider
2 Tbspall-purpose flour
1/2 chalf & half
1 Tbspdijon mustard, i prefer grey poupon
1 Tbspdried parsley
1/4 tspsalt, kosher variety, or to taste
1/4 tspblack pepper, freshly ground, or to taste
1 - 2 dash(es)apple cider vinegar
1 mediumtart apple, peeled and cored, more on this ingredient later
How to Make Sauce Essentials: Apple Cider Pan Sauce
- Chef’s Note: I tried this recipe several different ways:
First, I tried 1/2 cup apple juice, and 1/2 cup chicken stock, but it did not have enough apple flavor.
Next I substituted the 1/2 cup apple juice with apple cider… better, but still not enough flavor.
I finally got the flavor I was after by eliminating the chicken stock, and using, 1 cup of apple cider.
For the dairy, I tried heavy cream, but it over-powered the sauce, so I dropped down to half & half. I did not try the sauce with regular, or low-fat milk products, or plain water.
I did start with shallots, but I found them too strong, and switched over to yellow onion.
In addition, I added a splash or two of apple cider vinegar at the end to brighten it up a bit, but that is an optional ingredient.
- I want to talk about adding one more ingredient that really sets this sauce apart from other cider sauces. Get a tart apple, like a Fuji, and then peel, core and dice. Throw it in when you are doing the onions, and cook for the prescribed time. Then, just continue with the recipe as written. Not only will you have an excellent sauce, but it will have yummy bits of stewed apple.