This classic apple cream sauce is perfect with ham and pork.
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups water
2 teaspoons ham base or bouillon granules
4 tablespoon applejack
1/2 cup peeled and diced apple
2 tablespoons heavy cream
Chopped fresh parsley for garnish
- Melt butter in saucepan and add flour to form a roux. Slowly whisk in water and base or bouillon granules to form a smooth sauce.
- Add apples and cook over medium heat until tender.
- Add applejack and cook 1 minute more.
- Remove from heat and add the cream. Serve garnished with parsley.
Makes 2 1/2 cups.