With Thanksgiving around the corner, this recipe is a delicious spin on a traditional part of the feast.
From Liz Barbor of the Creative Feast at www.thecreativefeast.com.
Makes 2 cups
INGREDIENTS
- 3 Tbs unsalted butter
- 3 Tbs flour
- 1 Tbs olive oil
- 2 Tbs shallots, finely chopped
- 1/3 cup dry sherry
- 1 ½ cups apple cider
- 2 cups low-sodium chicken or turkey stock
- 2 Tbs fresh sage, chopped or 3 tsp dried
- Pan drippings from a roasted chicken or turkey if you have them
DIRECTIONS
- Using your fingers, knead the butter and flour together to form a sticky paste. Set aside.
- Place the olive oil and chopped shallots into a medium sauté pan over medium-low heat. If you have pan drippings from a roasted chicken or turkey, add those as well. Cook, stirring occasionally just until the shallots soften, about 2-3 minutes. Add the sherry and apple cider to the pan. Raise the heat to medium-high. Stir to scrape up any browned bits, and cook until the liquid reduces by ½, about 3 minutes.
- Add the stock and sage to the liquid and bring back to a boil and cook for 5 more minutes.
- Whisk the butter paste mixture into the simmering liquid one tablespoon at a time and cook until thick enough to coat the back of a spoon. Reduce the heat and cook for an additional 3 minutes to cook off any flour taste. Season with salt and pepper. Serve immediately or cool and refrigerate for later use. This sauce freezes well so make extra and freeze!