Apple Cider Cream Sauce

         Yield: 10 Servings
Categories: Seafood, Sauces

4 tb Butter 4 tb Flour 1 qt Heavy cream 3 c Apple cider Red pepper Salt Sage 1/2 c Calvados Brandy Melt butter. Add flour until blond roux forms. Stir in mixture of heavy cream and apple cider; reduce by half. Stir in red pepper, salt, and sage to taste. Cook until thickened, stirring frequently. Add Brandy to mixture. Bring to a gentle simmer and serve with Oyster-Stuffed Pork Loin Source: Cajun Revalations: Chef: Brit Shockley Recipe By : Rhonda Guilbeaux