Best 2 Calvados Gravy Recipes
Indulge in the exquisite flavors of Calvados gravy, a classic French sauce that elevates any dish with its rich, apple-forward taste. This versatile sauce is a staple in many French kitchens, and with good reason. Its sweet and tangy notes, derived from the renowned apple brandy known as Calvados, harmoniously complement a wide range of dishes, from succulent pork chops to tender chicken breasts. In this culinary exploration, we'll guide you through three distinct Calvados gravy recipes, each offering a unique twist on this beloved sauce. From a classic rendition that showcases Calvados' pure essence to a creamy variation enriched with mushrooms and a robust red wine alternative that adds a touch of depth and complexity, these recipes cater to diverse culinary preferences. Prepare to embark on a flavor-filled journey as we delve into the art of crafting this exceptional sauce.
Here are our top 2 tried and tested recipes!
CALVADOS (APPLE BRANDY) GRAVY
Make and share this Calvados (Apple Brandy) Gravy recipe from Food.com.
Provided by Outta Here
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the sugar in a medium-size heavy saucepan. Place over medium heat, and cook until sugar is golden (do not stir).
- Carefully add cider, stirring constantly (mixture will bubble vigorously).
- Stir in brandy; cook 1 minute.
- Add broth, lemon juice, nutmeg and salt.
- Combine water and cornstarch, stirring with a wire whisk; add to the gravy. Bring to a boil and cook 1 minute, stirring constantly.
Nutrition Facts : Calories 36.7, Fat 0.5, SaturatedFat 0.2, Sodium 22.9, Carbohydrate 7, Fiber 0.1, Sugar 3.3, Protein 1.5
CALVADOS GRAVY
Calvados, an apple brandy, adds a sweet finish to this gravy. The neck and giblets roasted alongside the turkey add flavor to the drippings -- discard them in step 1 for a smooth gravy, or return them to the pan at the end for a giblet gravy.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Strain drippings from roasting pan through a sieve, and press to extract liquids; reserve pan. (Shred neck meat and chop giblets if making giblet version, step 4; otherwise, discard.) Pour drippings into a glass measuring cup or a fat separator. Let stand until separated, about 10 minutes. Pour off fat.
- Place pan on stove across 2 burners. Add Calvados. Bring to a simmer over medium-high heat. Cook, scraping up brown bits and stirring constantly with a wooden spoon, for 2 minutes. Add reserved drippings and 4 cups stock; bring to a simmer.
- Meanwhile, whisk together remaining 1/2 cup stock and the flour until smooth. Slowly whisk stock-flour mixture into pan. Simmer until gravy is reduced by half and coats the back of a spoon, 10 to 12 minutes.
- Remove from heat. Add butter, and swirl pan until butter melts. Strain gravy through a fine sieve; discard solids. Return shredded meat and chopped giblets to gravy if desired. Serve immediately or keep warm over low heat.
Tips:
- Use a good quality Calvados. A good Calvados will have a smooth, complex flavor that will complement the other ingredients in the gravy.
- Don't be afraid to experiment with different ingredients. You can add herbs, spices, or other liquids to the gravy to create a unique flavor profile.
- Be patient. Making a good Calvados gravy takes time. Simmer the gravy for at least 30 minutes, or until it has reached the desired consistency.
- Serve the gravy immediately. Calvados gravy is best served hot, so make sure to serve it as soon as it is finished cooking.
Conclusion:
Calvados gravy is a delicious and versatile sauce that can be served with a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a classic gravy or something a little more unique, Calvados gravy is sure to please.
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