Apple Cider Sauce


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


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