Pepper sauce with Cognac

Prep 15 min

Cook 10 min

Total 25 min

Servings 4 servings

Ingredients

2 tbsp black pepper blanched and coarsely ground
1 dl shallots finely chopped
2 tbsp Cognac
2 dl cream
1 tsp Dijon mustard
salt
butter for frying
4 dl veal stock

Instructions

Blanch the peppercorns, boil water with the peppercorns 3 times, change the water after each boil.
Fry onions and peppercorns in as little butter as possible, you will be setting the Cognac alight, so there should not be too much liquid in the pan.
Add the Cognac and set it alight (move the pan so you are not standing under the extractor fan)
Add stock and bring to a boil
Add cream and cook until the sauce is smooth.
Season to taste with mustard and salt

Notes

Tips: Flambé the cognac carefully in the pan. It burns off the alcohol and deepens the flavour. Keep your distance and be careful with the flames.

Storage: Keeps in the fridge for 2 to 3 days. Reheat gently and stir regularly.

FAQ: Use green peppercorns in brine for a milder, fruity flavour, or crushed black pepper for more heat and bite.

Nutrition per serving

Calories: 202 kcal
Carbohydrates: 7 g
Protein: 3 g
Fat: 18 g
Saturated fat: 12 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 5 g
Cholesterol: 57 mg
Sodium: 374 mg
Potassium: 184 mg
Fiber: 1 g
Sugar: 3 g

Nutrition values are estimates.