Cognac Sauce
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.
Total Steps
1
Ingredients
7
Tools Needed
2
Ingredients
- 4 ounce Shitake <a href="/food/5VPPLRDH/mushrooms">Mushrooms</a>, Sliced
- 0.25 cup <a href="/food/6ZFCTSYK/heavy-cream">Heavy Cream</a>
- 0.5 cup <a href="/recipe/MB8ZQPVY/brown-stock">Brown Stock</a> (See <a href="/recipe/V44LNX34/stock">Stocks</a>)
- 2 tablespoon <a href="/food/3RPJ8BC7/cognac">Cognac</a>
- 1 <a href="/food/FQRPFPP6/clove-garlic">Clove Garlic</a>, Minced
- 2 tablespoon <a href="/food/3XTHR638/butter">Butter</a>
- 2 lrg <a href="/food/CSFGV8FR/shallots">Shallots</a>, Minced
Instructions
Step 1
<a href="/technique/64W3NS5R/melt">Melt</a> the butter in a heavy medium-size saucepan over medium <a href="/technique/XZFHRHHF/heat">heat.</a> Add the shallots and garlic and saute until transparent, about 3 to 4 minutes. Then add the cognac and <a href="/technique/3J4YNDT6/flame">flame.</a> To do this, remove the saucepan from the <a href="/technique/XZFHRHHF/heat">heat</a> 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 <a href="/technique/3J4YNDT6/flame">flames</a> to die down naturally. Add the stock and <a href="/technique/R3P5MM3Z/cream">cream</a> and <a href="/technique/GFSF4J5F/simmer">simmer</a> over low <a href="/technique/XZFHRHHF/heat">heat</a> until <a href="/technique/LXP6HLBF/thickened">thickened</a>, about 15 to 20 minutes. Add the mushrooms and continue to <a href="/technique/GFSF4J5F/simmer">simmer</a> 3 to 5 minutes more. <a href="/technique/H7TNTGFZ/season">Season</a> with <a href="/tec