Montmorency Sauce
The sweetness makes it suitable for sauteed chicken breasts or roast duckling, as well as more robustly flavored meats such as pork chops. –Peg Leg Inn, Rockport, Massachusetts
Ingredients
1 can (28 ounces) pitted Bing cherries
1/4 cup lemon juice
1/4 cup molasses
6 drops Tabasco sauce
1 tablespoon Dijon mustard
2 tablespoons cornstarch
1/4 cup water
Instructions
Drain the liquid from the cherries into a medium saucepan, reserving the cherries. Add lemon juice, molasses, Tabasco sauce, and mustard to the liquid and bring to a boil. Mix cornstarch in water to make a paste, then add to cherry liquid, whisking constantly until thick enough to coat the back of a spoon. Remove from heat and add cherries. Serve over sauteed chicken breasts or roast duckling.
Yield:
Makes about 4 cups
Preparation Method
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MONTMORENCY SAUCE
Why is this called Montmorency Sauce if you use Bing cherries? I figured you would use Montmorency cherries instead.
Montmorency Sauce
Alleged to have originated in the Montmorency region of France, hence the Dijon mustard.
The region also provided the name for the Cherries you reference, but the sauce calls for
dark sweet cherries, primarily for duck or game birds.