Cognac Sauce
By: Andie Mitchell
Published: Thursday, February 11, 2010 - 7:50pm

Ingredients




2 tablespoons Butter
2 lrgs Shallots, Minced
1 Clove Garlic, Minced
2 tablespoons Cognac
1/2 cup Brown Stock (See Stocks)
1/4 cup Heavy Cream
4 ounces Shitake Mushrooms, Sliced

Preparation

1 Melt the butter in a heavy medium-size saucepan over medium heat. Add the shallots and garlic and saute until transparent, about 3 to 4 minutes. Then add the cognac and flame. To do this, remove the saucepan from the heat and touch a lighted match to the edge of the pan; the fumes of the cognac will ignite. Holding the pan away from you, allow the flames to die down naturally. Add the stock and cream and simmer over low heat until thickened, about 15 to 20 minutes. Add the mushrooms and continue to simmer 3 to 5 minutes more. Season with 
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About


This sophisticated sauce will quickly become a favorite at your house. Spoon it over grilled veal chops or a crisp roast duck, and you will present a memorable dish indeed. It is outstanding over noodles for a small but rich first course.

 


Tags:

alcoholicSaucesvegetables 


Yield:




1.0 cup





Added:

    Thursday, February 11, 2010 - 7:50pm  


Creator: 

Andie Mitchell 










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About


This sophisticated sauce will quickly become a favorite at your house. Spoon it over grilled veal chops or a crisp roast duck, and you will present a memorable dish indeed. It is outstanding over noodles for a small but rich first course.