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In a medium pan, melt 5 tablespoons of butter over medium heat.

Once the butter is bubbling, stir in the minced shallot. Season with 1/4 teaspoon of salt.

After about 1 minute, stir in the 1 tablespoon of minced garlic and cook for another 30 seconds until fragrant.

Deglaze the pan by pouring in 1 cup of apple cider and 1/2 cup of chicken stock. Bring the mixture to a simmer.

Add the 2 sprigs of thyme to the simmering sauce. Continue to simmer, reducing the sauce until it thickens to a nappe consistency, meaning it's thick enough to coat the back of a spoon without moving. This will take approximately 5-7 minutes.

Remove the pan from the heat. Stir in the 2 tablespoons of cold, cubed butter, one cube at a time, to emulsify and make the sauce creamy and thick.

Taste the sauce and adjust seasoning with additional salt and black pepper as needed.

Serve the apple cider pan sauce immediately with pork or chicken.


In a medium pan, melt 5 tablespoons of butter over medium heat.

Once the butter is bubbling, stir in the minced shallot. Season with 1/4 teaspoon of salt.

After about 1 minute, stir in the 1 tablespoon of minced garlic and cook for another 30 seconds until fragrant.

Deglaze the pan by pouring in 1 cup of apple cider and 1/2 cup of chicken stock. Bring the mixture to a simmer.

Add the 2 sprigs of thyme to the simmering sauce. Continue to simmer, reducing the sauce until it thickens to a nappe consistency, meaning it's thick enough to coat the back of a spoon without moving. This will take approximately 5-7 minutes.

Remove the pan from the heat. Stir in the 2 tablespoons of cold, cubed butter, one cube at a time, to emulsify and make the sauce creamy and thick.

Taste the sauce and adjust seasoning with additional salt and black pepper as needed.

Serve the apple cider pan sauce immediately with pork or chicken.
