Marco Pierre White's cider cream sauce
Marco Pierre White's cider cream sauce
This sauce is amazing on pork (pictured here on a pork loin roast).
- 237ml / 1c apple cider (juice)
- 237ml / 1c apple cider vinegar
- 237ml / 1c heavy cream
- 1/4 stock cube (Knorr)
Heat a pan on medium heat. Pour the cider vinegar into the pan and reduce to a syrup, stirring constantly (do not let it go past this point - it should coat the back of a spoon). Add in your pan juices from whatever you roasted (if available) and the apple juice. Cook this down to a syrup again. Add in your heavy cream. Season with the stock cube, adjusting to taste.
I gotta admit seeing Knorr last in the ingredients list made me chuckle. Classic Marco.
I really like his new uncomplicated approach to tasty food.
But on the other hand I wonder how he would have reacted if Gordon Ramsay would have put a Knorr stock cube in his sauce at Harveys.
I just pictured MPW throwing a hotel pan at him.
I was kind of susprised when he started working with Knorr, but his recipes are really quite good (and uncomplicated as you said).
"It was his choice to be hit with a pan"