Apple CiderChile Butter Sauce

1. 1

   In a small saucepan, combine the cider, shallot, and pepper and bring to a simmer over medium-high heat.

2. 2

   Cook, stirring and scraping the sides of the pan occasionally with a heat-resistant rubber spatula, until the liquid is reduced to about 2 tablespoons, 15 to 20 minutes.

3. 3

   Add the butter and start stirring it around in circles with a whisk, a fork, a wooden spoon, or anything that lets you stab the hunk of butter so that you can move it around easily.

4. 4

   The butter will start to melt and the mixture will bubble and boil around the edges.

5. 5

   The melted butter should look creamy, rather than melted and oily.

6. 6

   Keep stirring and blending until almost all of the butter is incorporated, then remove the pan from the heat as you work in the last bit.

7. 7

   Whisk in 1/4 tsp.

8. 8

   salt, then taste and adjust the seasoning with more salt, pepper, or a touch more butter.

9. 9

   For a perfectly smooth sauce, strain it through a fine-mesh sieve.

10. 10

    If you are okay with the shallot, serve as is.

11. 11

    If possible, serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.