“Instead of gravy for poultry, pork, etc. From New Mexico Magazine.”
READY IN:
25mins
SERVES:
4
YIELD:
1 1/4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Put calvados, cider, and shallots in a saucepan.
  2. Bring to a rapid boil and simmer until volume is reduced by half.
  3. Strain out the shallots, return reduced liquid to pan.
  4. Bring to a boil and whisk in cream and butter just prior to serving.

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