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Apple Sage Sauce for Pork Wellington


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  • 1 tbsp. unsalted butter
  • 1/2 c. yellow onion, chopped
  • 1/4 c. carrot, chopped
  • 1/4 c. celery, chopped
  • 1 tbsp. tomato paste
  • 2 bay leaf
  • 1/4 c. apple cider
  • 1/4 c. dry white wine
  • 3 c. low-sodium beef broth
  • 2 tbsp. cold water
  • 2 tsp. cornstarch
  • 1 tbsp. apple jelly
  • 1 tbsp. truffle or unsalted butter
  • 2 tsp. minced fresh sage



Step 1

Saute vegetables, tomato paste and bay leaves in butter until soft, about 5 minutes. Deglaze with cider and white wine, scraping bits from the bottom of pan. Add beef broth. Simmer 8-10 minutes or until reduced by half, then strain. (sauce may be made ahead to this point and chilled). Return broth to clean pan and bring to a boil over high heat.

Combine cornstarch and water in a small bowl, smashing out lumps with yhour fingers. Whisk cornstarch mixture into the boiling broth, stirring constantly until slightly thickened. Finish with the jelly, truffle or unsalted butter and minced sage. Season with salt and pepper. Serve with Pork Wellingtons.


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