Part 5/7:
Once the shallots are browned, Proto deglazes the pan with apple brandy, but suggests alternatives like wine or cider for different flavor profiles. He incorporates grain mustard and heavy cream, which form the luscious body of the sauce, and thins it with chicken stock as needed.
As the sauce reduces, it’s seasoned with salt and pepper, and a knob of butter is stirred in for added richness. Proto demonstrates that the sauce is ready when a spoon can be drawn through it, leaving a clean line.