Homemade pepper sauce with Cognac is one of my absolute favorite sauces!
No waiting for wine to reduce, fry onion and pepper, burn off with Cognac, add liquid and bring to the boil, easily and quickly and the result will be great!
If you have no veal broth in the freezer, nno worries, the recipe for one that only takes minutes to make: Veal broth
Remember not to burn Cognac under the kitchen fan, but move the pan to a safe place!
Tips and variations
- Crush the peppercorns coarsely in a mortar — slightly larger pieces give crunch and intense pepper flavour in the sauce.
- Flambé the cognac away from the extractor fan — the flame can be high and the fan can spread it.
- Add the cream after flambéing and reduce until the sauce coats the back of a spoon.
- A tablespoon of cold butter stirred in at the end gives the sauce gloss and a rounded richness.
- Add a little good stock (veal or chicken) for more depth — homemade veal stock is best.
🍷 Wine tips
Syrah (North Rhône) — Pepper sauce with Cognac is bold and aromatic — you need a red with body and peppery notes to match. Syrah from the North Rhône (Crozes-Hermitage, Saint-Joseph) is the dream pairing. Cabernet Sauvignon from Bordeaux is an equally good alternative.
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Ingredients
Method
- 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 set fire on the Cognac and then there should not be too much liquid in the pan
- Add Cognac and turn on (move the pan so you are not under the kitchen fan)
- Add stock and bring to a boil
- Add cream and cook until the sauce is even
- Taste off with mustard and salt
Nutrition
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Let us know how it was!FAQ
Pulled pork needs to cook for 8 to 12 hours at low temperature, either in the oven at 120 to 130 degrees Celsius or in a slow cooker on low. The long cooking time breaks down the tough connective tissue.
Pulled pork should reach an internal temperature of at least 90 to 93 degrees Celsius. At this temperature the collagen has fully broken down and the meat will pull apart easily with two forks.
Yes, pulled pork actually improves overnight as the flavors develop. Store it in the cooking juices in the refrigerator and reheat gently with a splash of liquid to keep it moist.