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.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
