Best 2 Calvados Gravy Recipes
Calvados gravy is a classic French sauce that is perfect for adding a rich, flavorful touch to your favorite dishes. Made with apples, butter, cream, and the eponymous apple brandy, calvados, this versatile sauce can be used to enhance the taste of pork, chicken, seafood, and vegetables. With its sweet and slightly tangy flavor, calvados gravy is sure to become a staple in your kitchen.
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:
- To make the best Calvados gravy, use high-quality ingredients. This means using a good quality Calvados, a flavorful stock, and fresh herbs.
- Don't be afraid to experiment with different flavors. You can add other ingredients to the gravy, such as apples, onions, or mushrooms, to create a unique and delicious sauce.
- If you don't have Calvados, you can substitute another apple brandy or cognac. However, Calvados is the traditional ingredient and will give the gravy the best flavor.
- Calvados gravy is a versatile sauce that can be served with a variety of dishes. It is especially good with pork, chicken, and beef.
- To store Calvados gravy, let it cool completely and then transfer it to an airtight container. The gravy can be stored in the refrigerator for up to 3 days.
Conclusion:
Calvados gravy is a delicious and easy-to-make sauce that can be served with a variety of dishes. With its rich, flavorful taste, Calvados gravy is sure to impress your guests. So next time you're looking for a special sauce to serve with your meal, give Calvados gravy a try.
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