Shallot Cognac Cream Sauce

By CheeseDiva

I could eat this sauce all by itself!

Ingredients

• 3 chopped shallots
• 2 Tab. Olive Oil
• 1 Tab. butter
• 1 cup heavy cream
• 1 teaspoon beef bouillon -- Better Than Bouillon
• 1/2 tablespoon lemon juice
• 1/4 teaspoon salt (or to taste)
• 1/4 cup cognac

Preparation

Step 1

1 In a saute pan, heat the oil and butter.
2 Sweat shallots
3 Deglaze with Cognac andlemon juice.
4 Mix bouillon with cream
5 When cognac is reduces, add cream/bouillon
5 Heat cream through, allowing to thicken with shallot/cognac mixture.


Serve over seared steaks or prawns.