stove · pan sauce
★ STARRED KITCHENPrep 10 minCook 15 minZestmill Calvados
Independent adaptation of a publicly published Raymond Blanc recipe. Not affiliated with, sponsored by, or endorsed by Raymond Blanc.
From a starred kitchen.
Ratio
Ingredients
- Sugar — 50 g caster sugar
- Butter — 20 g unsalted butter
- Apple — 40 g Braeburn apple, 0.5 cm dice
- Apple Juice — 80 ml apple juice
- Arrowroot — 1/2 tsp arrowroot diluted in a little water (2.5 ml)
- Calvados — 1 tsp Calvados (5 ml)
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Zestmill Calvados wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
3 kitchens · 6 stars · 1 national award
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Raymond Blanc works in French at Le Manoir aux Quat'Saisons; credentials include Michelin 2* (Le Manoir aux Quat'Saisons).
Originally published as Calvados Sauce.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Raymond Blanc / BBC Food (Kitchen Secrets baked apples) (published as “Calvados Sauce”). Full citation lives in Provenance.