Meaty Brandied Cream Sauce...?
OK this is a really discombobulated recipe, no messurements. So if you are good at making gravies and what not this shouldn't be to hard.
Remember to deglace your pan with brandy and maybe flambee if you are so inclined, and the broth used should match your meat. great with chicken and pork.
Roux with plain flour and butter/margerine.
Whisk roux with some broth until gravy like.
Then add half and half, cream or Whole milk. Whisk again until (soupy??) bring back to temp, simmer while stirring. You may have to let it rethicken again.
2 large spoonfuls of sour cream, whisk
1 dolop of mustard, whisk.
THEN if you so wish, deglaze your pan where your meat was cooking with brandy, and let the alchohol burn off of flame it. Then whisk into your sauce. If you don't want to do that, a tablespoon or two of brandy straight will be fine.
allow to thicken to your preferance
Posted by neptunerpg
at 5:44 PM EDT