Cognac Sauce

Cognac Sauce
Cognac Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    medium shallot minced (abt 2 heaping tblspns)

  • 1

    cup Cognac or brandy

  • 1/2

    cup veal demi-glace

  • 4

    tablespoons very cold unsalted butter cut into small bits

  • Sea salt to taste

  • Freshly-ground black pepper to taste

Directions

You'll need to start with a pan in which you've just roasted a bird or meat. Butter should be European-style for best results. Pour out all the fat in the roasting pan except for about 1 tablespoon. Place the roasting pan on the stove (over 2 burners, if possible) over low heat. Add the shallots to the pan and sweat about 3 to 5 minutes. Turn off the heat, then pour in the Cognac or brandy. Increase the heat to high. Stir with a wooden spoon, scraping up all the browned bits from the bottom of the pan. Reduce the mixture until it's syrupy, about 3 minutes. Add the demi-glace, stir to incorporate. Strain the sauce into a small saucepan. Warm it on low heat until it just starts bubbling, then remove from heat and whisk in the butter, a few small bits at a time. Add salt and pepper to taste, then pour into a sauceboat and serve immediately. This recipe yields 1 cup. Each tablespoon: 66 calories; 0 protein; 1 gram carbohydrates; 0 fiber; 3 grams fat; 2 grams saturated fat; 9 mg. cholesterol; 51 mg. sodium.

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