Homemade pepper sauce with Cognac is one of my absolute favourite sauces!
No waiting for wine to reduce, fry onion and pepper, burn off with Cognac, add liquid and bring to the boil. Quick and easy, and the result will be great!
If you have no veal broth in the freezer, no worries, here is the recipe for one that only takes minutes to make: Veal broth
Remember not to flambé the Cognac under the extractor fan, but move the pan to a safe place!
Pepper sauce with Cognac is the quick, aromatic alternative to the classic red wine version. There is no long reduction here: the Cognac is flambéed straight in the pan and gives an instant depth and warmth that is deeply satisfying. It takes under 15 minutes from start to finish. The sauce is perfect with steak, entrecôte or beef fillet.
The Cognac is not just for show: flambéing burns off the alcohol and leaves behind a rich, fruity base that, together with pepper and cream, gives a full, well balanced sauce. Remember: move the pan away from the extractor fan before you light it!
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, so 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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Pepper sauce with Cognac
Great tasting and fast to make.
Ingredients
Instructions
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Blanch the peppercorns, boil water with the peppercorns 3 times, change the water after each boil.
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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.
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Add the Cognac and set it alight (move the pan so you are not standing under the extractor fan)
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Add stock and bring to a boil
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Add cream and cook until the sauce is smooth.
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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.
Frequently asked questions
Yes. Brandy, Armagnac or whisky all work well and each gives a slightly different flavour. Cognac is the classic and has the finest aroma for pepper sauce. Avoid sweet liqueurs; they make the sauce too sweet. You can also leave it out altogether: the sauce is still good, just with a different character.
It is a matter of taste. The Cognac version is quicker, more intense and more aromatic. The red wine version is more complex and rounder, but takes more time. Both are excellent, so choose according to how much time you have and what you fancy.
Pepper sauce with Cognac is a classic with steak, beef tenderloin, entrecôte or sirloin. It also goes very well with pork loin, veal, chicken, game and pasta, or as a dip for chips.
That comes down to taste. Crush the pepper coarsely for a milder sauce and finely for a stronger one. Toss the pepper in the pan for a few seconds to wake up the aromatic oils.