Ingredients
This sauce takes the basic technique one step further, adding and reducing chicken stock, then thickening the reduction with butter. Serve this sauce over Brussels Sprouts with Bacon.½ cup apple cider
½ cup cider vinegar
2 tablespoons Brown Chicken Stock
1 small shallot, peeled and finely chopped
1 sprig fresh thyme
¼ pound (1 stick) unsalted butter, cut into 6 to 8 pieces
Kosher salt and freshly ground black pepper
Description
Mixing Bowl
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