This is a great sauce for anything pork/wild boar – the richness of the Champagne and Calvados sauce really helps compliment and cut through stronger flavoured meats.
Ingredients for Champagne and Calvados sauce
1 clove garlic
150ml light vegetable stock
pork stock cube
Sprig of Sage and a Bay leaf
Splash of calvados
75ml double cream
1 oz butter
Lightly fry ¼ finely diced onion and 1 clove of garlic until it starts to brown and catch a little on the base of the pan.
Deglaze with 250ml Champagne and then add the sprig of Sage and a pork stock cube, the veg stock, the Bay leaf and 5 whole black peppercorn
Bring to boil and leave to simmer for 10 mins and then strain to a clean pan – discard the bits.
Thicken a little with a few granules, bring back to heat and then whisk in 1 oz butter and the double cream.
Finally add a splash of Calvados plus any juice from your pork joint / loin (use a little water to deglaze roasting dish if needed) decant to a pre-warmed sauce jug.