Rosemary Brandy Sauce

If you forget to reserve the brandy from making the chutney, don’t sweat it. Just use cup brandy straight from the bottle.

Makes 18 servings (41/ cups) Total time: 30 minutes

DEGLAZE:

4

MELT:

4 1 5

WHISK:

1/2 1/4 1/4 1/2

ADD:

2 1 cups low-sodium chicken broth, divided

Tbsp. unsalted butter cup diced onions Tbsp. all-purpose flour cup brandy (reserved from chutney) cup Dijon mustard cup chopped fresh rosemary cup heavy cream

Tbsp. coarse-grain mustard, optional

Tbsp. cider vinegar

Salt and cayenne pepper to taste

Deglaze roasting pan (from crown roast) with 1 cup broth, scraping up any brown bits; degrease broth mixture.

Melt butter in a saucepan over medium-high heat. Add onions and sauté until softened, 3 minutes. Sprinkle in flour, whisking, until very thick, 1 minute.

Whisk in broth mixture, remaining 3 cups broth, brandy, Dijon, rosemary, and cream; bring to boil. Reduce heat to medium and simmer sauce, whisking often, until it coats the back of a spoon, 5–10 minutes.

Strain sauce through a sieve into a bowl; discard solids and return sauce to saucepan. Stir in coarsegrain mustard and vinegar; season sauce with salt and cayenne.

Per serving: 78 cal; 5g total fat (3g sat);14mg chol; 102mg sodium; 3g carb (0g fiber, 1g total sugars); 1g protein