Sauces & Stuff
Rosemary Brandy Sauce
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.
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, 5–10 minutes.
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.
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 15%
Cholesterol 14mg 4%
Sodium 102mg 4%
Carbs 3g 1%
*Percent Daily Values are based on a 2,000 calorie diet.