AllenOK
New member
We started doing this last week at work. I haven't actually sold one yet, although my relief cook sold one Tuesday night.
I don't actually have precise measurements, so please remember that personal taste plays a big role in this.
I minced about 2/3 of an onion (found a partial, so I used that) and one apple. I started sauteing that in clarified butter. Once caramelized, I added some pork drippings (the Chef actually had me roast some pork loin specifically to get the drippings), about 1 c, to deglaze the pan, along with one 6 oz can of apple juice. I let that simmer for a few minutes to fully tenderize the onions and apples. Once that was done, I used to the stick blender (boat motor, immersion blender, whatever you want to call it) to process the solids as finely as possibly. I brought this back to a simmer, and added some maple syrup (not sure how much, use your judgement). Season to taste with S & P, then finished with a couple tablespoons of whole cold butter. I tasted it again to double-check the maple.
About that time, the Chef came by and tasted it. He looked at me, and said I had, "nailed it".
I don't actually have precise measurements, so please remember that personal taste plays a big role in this.
I minced about 2/3 of an onion (found a partial, so I used that) and one apple. I started sauteing that in clarified butter. Once caramelized, I added some pork drippings (the Chef actually had me roast some pork loin specifically to get the drippings), about 1 c, to deglaze the pan, along with one 6 oz can of apple juice. I let that simmer for a few minutes to fully tenderize the onions and apples. Once that was done, I used to the stick blender (boat motor, immersion blender, whatever you want to call it) to process the solids as finely as possibly. I brought this back to a simmer, and added some maple syrup (not sure how much, use your judgement). Season to taste with S & P, then finished with a couple tablespoons of whole cold butter. I tasted it again to double-check the maple.
About that time, the Chef came by and tasted it. He looked at me, and said I had, "nailed it".