Brandy strained from Apricot Chutney is used to make this Rosemary-Mustard Sauce. This “strained”
ingredient adds a subtle fruity accent that’s to-die-for. But if you forget to reserve the brandy
from making the chutney, don’t
sweat it. Just use ½ cup brandy
straight from the bottle.
Makes
18 servings (4½ cups)
Total Time
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Ingredients
DEGLAZE:
MELT:
WHISK:
ADD:
Test Kitchen Approved
Instructions
Deglaze roasting pan (from Crown
Roast of Pork) with 1 cup broth, scraping
up any brown bits; degrease
broth mixture.
Melt butter in a saucepan over
medium-high heat. Add onions
and sauté until softened, 3 minutes.
Sprinkle in flour, whisking, until
very thick, 1 minute.
Whisk in broth mixture, remaining
3 cups broth, brandy, Dijon,
rosemary, and cream; bring to
boil. Reduce heat to medium and
simmer sauce, whisking often,
until it coats the back of a spoon,
5–10minutes.
Strain sauce through a sieve into
a bowl; discard solids and return
sauce to saucepan. Stir in coarse-grain
mustard and vinegar; season
sauce with salt and cayenne.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 78
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 15%
Cholesterol 14mg 4%
Sodium 102mg 4%
% Daily Value*
Carbs 3g 1%
Protein 1g
*Percent Daily Values are based on a 2,000 calorie diet.