* Exported from MasterCook *
Modern Apple Cider-Chile Butter Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup apple cider -- unfiltered
1 tablespoon minced shallot -- or yellow onion
1 pinch Espelette pepper -- big pinch, coarsely ground Aleppo chile, cayenne pepper or other chile pepper, plus more if needed
2 Tablespoons unsalted butter -- very cold, in one piece, plus more if needed
kosher salt
In a small saucepan, combine the cider, shallot, and pepper and bring to a
simmer over medium-high heat. Cook, stirring and scraping the sides of the
pan occasionally with a heat-resistant rubber spatula, until the liquid is
reduced to about 2 Tablespoons, 15 to 20 minutes
Add the butter and start stirring it around in circles with a whisk, a
fork a wooden spoon, or anything that lets you "stab" the hunk of butter
so that you can move it around easily. The butter will start to melt and
the mixture will bubble and boil around the edges. The melted butter
should look creamy, rather than melted and oily. Keep stirring and
blending until almost all of the butter is incorporated, then remove the
pan from the heat as you work in the last bit.
Whisk in 1/4 teaspoon salt, then taste and adjust the seasoning with more
salt, pepper, or a touch more butter. For a perfectly smooth sauce, strain
it through a fine-mesh sieve. If you okay with the shallot, serve as is.
If possible, serve right away.
Makes about 1/4 cup (4 one-tablespoon servings)
Ingredient Note: The Espelette pepper is cultivated in the commune of
Espelette in the Basque region of southwestern France. It is a mild chile
and is typically dried and ground. Look for it in specialty food shops or
from online source.
Storage: to keep the sauce warm, hold it in the saucepan for a few
minutes. For longer keeping, transfer it to a bowl set over a saucepan of
hot water (the water should be no hotter than 110F/43C). You can also keep
the sauce in a thermos for up to 2 hours. The sauce cannot be stored in
the refrigerator, as it will separate when reheated.
Quick Change: Use pear cider or a mix of apple cider and unsweetened
cranberry juice (not cranberry "cocktail") instead of apple cider.
Add 1 fresh rosemary sprig, 1 teaspoon balsamic vinegar, or 1 clove
garlic, chopped, to the first addition of cider.
AuthorNote: A little of this sauce goes a long way, which is why the
recipe yields only 1/4 cup. It doubles easily, however, if you want to
make more of it. The key is to balance the sweet, tang, salt, and spicy
heat. You don't want the sauce to tip too far to the buttery, sweet-apple
side or it will seem like a dessert sauce. But if you want a dessert
sauce, you can have that too, by leaving out the shallot and chile powder
and adding only a pinch of salt.
As a savory sauce, drizzle it over a fried [favorite], grilled 'sausages'
served with braised cabbage and onions, or the roasted brussel sprouts on
page 110. For a rustic dessert, drizzle it over fromage frais spread on
those lovely British cookies called wheatmeal digestive biscuits;
McVitie's brand is especially good.
Cuisine:
"French"
Source:
"Modern Sauces: More than 150 Recipes for Every Cook, Every Day by
Martha Holmberg, 2013"
S(Formatted by Chupa Babi):
"July 2013"
Yield:
"1/4 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 82 Calories; 6g Fat (62.6% calories
from fat); trace Protein; 8g Carbohydrate; trace Dietary Fiber; 16mg
Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0
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