Apple and cream gravy

Name: Apple and cream gravy
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 oz/56 g butter; 1 onion, skinned and very finely chopped; 3 good eating apples – Cox’s would be ideal – skinned, cored and chopped as finely as possible; 1 tsp flour; ½ pint/285 ml dry cider – as dry as you can get; ½ pint/285 ml crème fraîche

Preparation info

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

The creamy content of this gravy is actually crème fraîche, which is less rich – slightly! – than cream, and which has the right acidic kick to sharpen up the sauce to complement the rich roast duck meat.

Ingredients

2 oz/56 g butter
1 onion, skinned and very finely chopped

Lunch
Vegetarian

Method

Melt the butter in a sauté pan and gently sauté the chopped onion till it is really soft, about 5 minutes. Then add the chopped apples to the sauté pan, stir in the flour and pour in the cider. Simmer till the cider has reduced by about half. Stir in the crème fraîche, and season with salt and pepper. Let the sauce bubble for a few minutes. Keep the sauce warm till you are able to serve it with