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Ingredientes
- 4 Tbsp. Butter
- 4 Tbsp. Flour
- 1 quart Heavy cream
- 3 c. Apple cider Red pepper Salt Sage
- 1/2 c. Calvados Brandy
Direcciones
- Heat butter. Add in flour till blond roux forms. Stir in mix of heavy cream and apple cider; reduce by half. Stir in red pepper, salt, and sage to taste. Cook till thickened, stirring frequently. Add in Brandy to mix. Bring to a gentle simmer and serve with Oyster-Stuffed Pork Loin
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 10 servings | |
| Calories 252 | |
| Calories from Fat 198 | 79% |
| Total Fat 22.49g | 28% |
| Saturated Fat 13.99g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 54mg | 2% |
| Potassium 116mg | 3% |
| Total Carbs 12.13g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 7.22g | 5% |
| Protein 1.43g | 2% |
