- 1/2 c. minced shallots or onions, NOT super-sweet
- 1 T. bacon fat OR unsalted butter OR the fat and browned bits left in the skillet from sautéing the pork chops
- 1/2 c. applejack or Calvados
- 4 c. unsalted chicken stock
- 2 c. unpasteurized apple cider
- Salt, freshly ground pepper, and cider vinegar to taste
If
using the skillet or pan in which the meat or poultry has cooked, pour
off any excess fat so that only a thin film remains. Otherwise, melt
the bacon fat or butter in a medium to large skillet over medium high
heat. Add the shallots and stir until softened. Pour in the applejack
and increase the heat to high. Add the cider and chicken stock and boil
until the mixture is reduced to a syrupy glaze, 15-20 minutes. Season
to taste.
Variations on this sauce include whisking in 1/2 c.
heavy cream and/or removing the finished sauce from the heat and
whisking in 4 T. chilled butter cut into bits and whisked in a few at a
time. You may also add 1-2 T. cracked black peppercorns.
Makes 1 – 1 1/2 c.
This article appears in Sep 30 – Oct 6, 2010.
