Cognac Sauce

By á-174942

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

Details

Servings 1

Preparation

Step 1

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.