Equipment
Ingredients
Base Reduction
- 250 ml apple cider, unfiltered
- 60 ml calvados
Emulsion & Seasoning
- 115 g unsalted butter, very cold, cut into 1cm cubes
- 15 ml lemon juice, freshly squeezed
- 2 g kosher salt
Nutrition (per serving)
Method
Pour the apple cider and Calvados into a small stainless steel saucepan. Using a light-colored pan helps monitor the color of the reduction.
Bring the mixture to a boil at approximately 100 degrees Celsius (212 degrees Fahrenheit). Maintain a vigorous simmer until the liquid has reduced to about 60ml and coats the back of a spoon lightly.
Reduce the heat to the absolute lowest setting. Add the cold butter cubes one or two at a time, whisking constantly until each addition is almost completely melted before adding the next. This creates a stable, smooth emulsion.
Remove the saucepan from the heat immediately once the final pieces of butter have melted. Whisk in the lemon juice and kosher salt, adjusting the seasoning to your preference.
Chef's Notes
- Using very cold, cubed butter is critical for creating a stable beurre blanc style sauce. If the butter is too warm, it melts into a greasy layer rather than suspending in the liquid.
- The quality of your apple cider dramatically affects the final sauce. Seek out unfiltered, cold-pressed cider rather than clarified apple juice for the best flavor and pectin content, which naturally aids in thickening.
- Flambeing the Calvados before reduction is optional but can help quickly burn off the harsh alcohol notes while concentrating the roasted apple flavors.
- Do not let the sauce come to a rolling boil once the butter has been added. The delicate emulsion will immediately break and separate. Keep it over very low heat or a double boiler if holding for service.
Storage
Refrigerator: 3 days — Sauce will solidify into a butter consistency when chilled.
Reheating: Reheat gently in a double boiler over barely simmering water, whisking constantly. Do not microwave or heat directly, as the emulsion will break.
