Yield: about 2 cups, enough to garnish 5-6 dinner plates
Course: Side Dish, Snack
Keyword: Apple, Mustard
1lbhard baking apples like granny smith braeburnor gala, peeled, cored, and roughly chopped
1tablespoonshallotdiced 1/4 in
2tbspwhole grain mustard
1qtstrong homemade chicken stockreduced to 1 cup
Kosher salt and fresh ground white pepper
Apple cider vinegarto taste, a teaspoon or so
1/4cupcalvados or brandy
Heat 2 tablespoons of the butter in a large saute pan. Add the shallots and apples and cook until caramelized and soft, about 5-10 minutes.
Season the mixture to taste with salt and pepper. Deglaze the pan with the calvados or brandy, then reduce until the pan is nearly dry, about 5 minutes.
Add the chicken stock and heat through, then transfer the sauce to a highspeed blender and puree until very fine. Pass the mixture through a chinois or fine mesh strainer, then transfer to a small saucepot, add the mustard, apple cider vinegar, and butter and bring the mixture to a simmer, whisking constantly until the butter thickens the sauce slightly.
Double check the sauce for salt, pepper, and acid, adjust if needed, then serve immediately. The sauce can be made days in advance.
Essentially apple sauce cooked with stock and mustard, thickened with butter. The secret is using a collagen rich, homemade stock.