Autumn Sauce

2 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 small onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
4 cups Bowman and Landes Chicken Broth
1/2 cup apple juice
1 tsp crushed chipotle chile pepper
1 tsp black peppercorns
1 Tbsp butter
Sea salt
Freshly ground pepper

In a saucepan, heat oil and sauté onion, carrot, and celery 8 to 10 minutes. Add garlic and sauté 2 minutes. Stir in stock, juice, chile pepper, and peppercorns. Increase heat to high and cook sauce until reduced to 2 cups. Strain sauce. (Can be made ahead up to this point. Refrigerate until ready to use. Reheat before resuming recipe.) Return to saucepan. Simmer and whisk in butter. Season with salt and pepper. Makes 2 cups

Allergy Warning: Contains Milk

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