Black pepper and cognac sauce

• For 1 people
• Preparation time : 15 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Black Pepper and Cognac Sauce
  • Butter : 2 tablespoons
  • Shallots (finely chopped) : 2 tablespoons
  • Black peppercorns (crushed) : 1 tablespoon
  • Cognac : 1/4 cup
  • Beef or chicken broth : 1 cup
  • Heavy cream : 1/2 cup
  • Salt : to taste
  • Fresh parsley (chopped (for garnish)) : 1 tablespoon

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Steps

• Melt the butter
• Heat a saucepan over medium heat and melt the butter.
• Sauté the shallots and peppercorns
• Add the finely chopped shallots and crushed black peppercorns to the saucepan. Sauté for 2-3 minutes until the shallots are translucent and fragrant.
• Deglaze with cognac
• Carefully pour the cognac into the saucepan. Be cautious as it may ignite. Allow the cognac to cook for a minute to burn off the alcohol.
• Add broth and reduce
• Pour the beef or chicken broth into the saucepan. Bring to a simmer and let it reduce by half, stirring occasionally.
• Incorporate the cream
• Slowly pour in the heavy cream while stirring continuously. Allow the sauce to simmer for another 2-3 minutes until it thickens slightly.
• Season and garnish
• Taste the sauce and add salt as needed. Remove from heat and garnish with freshly chopped parsley.

Tips

• Use freshly crushed black peppercorns for the best flavor.
• Adjust the amount of black pepper according to your preference for spiciness.
• Serve the sauce over grilled steak, roasted chicken, or sautéed vegetables for a delicious accompaniment.

Information

• This black pepper and cognac sauce adds a rich and flavorful touch to your dishes.
• The cognac adds a subtle depth of flavor, while the black pepper provides a hint of spiciness.