Sauce Normande

  1. Melt butter, add shallots, sweat and reduce, add a sprig of thyme and garlic. Sweat. Add apples, let them cook for 6-8 minutes
  2. Deglaze the pan with Calvados.
  3. Add chicken stock & let simmer for 20 minutes, reduce by half.
  4. Add cream & finish with cornflower to thicken
  5. Finish with a blitz and a pass through a chinois to smooth.
  6. Season to taste.

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Ingredients

  • 4 tablespoons of butter
  • 2 cooking apples
  • 1lt of chicken stock
  • 3 shallots
  • 450 ml of apple cider,
  • 20 ml of brandy or calvados
  • 3 sprigs of thyme
  • 1/2 cup of cream
  • 10g cornflour
  • 1/2 tablespoon of garlic paste seasoning.