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
Notes
Tips: Flambér cognacen forsiktig i panna — det brenner av alkoholen og fordyper smaken. Hold avstand og vær forsiktig med brannen.
Oppbevaring: Holder seg i kjøleskap i 2–3 dager. Varm opp forsiktig og rør jevnlig.
FAQ: Bruk grønn pepper i lake for mildere, fruktig smak, eller knust sort pepper for mer styrke og skarphet.