By David Harbilas
This sauce gets my vote for the single best sauce made with the fewest ingredients.
My last post, about tomato-port wine glaze, was simple, but this sauce is simply sublime.
It is the very epitome of balance, between sweet, sour, salty, and the indefinite.
And the best thing about it is that it requires absolutely no special equipment or ingredients except time. Let me make this clear–you will not find a better sauce made anywhere. I am serious when I say this; as a fifteen-year professional chef, this may very well be the best sauce recipe I have ever come across.
It goes well with just about everything, especially pork. My personal favorite, which I have yet to actually make but which makes me hungry, is pan seared scallops with roasted cauliflower, raisins, this sauce, bacon, and brussel sprouts.
Makes about Â½ gallon sauce
- 1 large can tomato juice
- 1 gallon apple cider
- 4 cups chicken stock
Combine all ingredients in a heavy-bottomed saucepan and gradually reduce by Â½ to Â¾. When the sauce really reaches its best consistency it will almost bubble and spurt, so keep an eye on it. When it has reached its desired thickness, it can be strained or left as it is. It will resemble a broken “soup” at times as it is reducing. Don’t be fooled–let it reduce and thicken, and if necessary, strain it.