Tuesday, August 9, 2016
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| Nick's Pepper Sauce (Sauce au Poivre) |
"A very clean and attractive black pepper sauce that goes with a steak."
Ingredients :
- 2 tablespoons butter
- 1/4 cup finely minced shallots
- 6 tablespoons finely chopped clean parsley
- 1 tablespoon beaten black pepper
- 1/2 teaspoon salt
- 1 cup cognac
- 1 half cups beef stock
- 6 tablespoons creme fraiche
- 2 tablespoons butter
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 30M |
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- Melt 2 tablespoons butter in a saucepan over low warmness. Cook and stir shallots in warm butter until translucent, about 5 mins. Add parsley and saute for 5 minutes; season with pepper and salt.
- Carefully pour cognac over shallot combination; prepare dinner and stir until flames have disappeared, 2 to 3 mins. Add red meat stock and bring to a boil; lessen heat, add creme fraiche, and simmer till sauce is barely decreased, approximately five minutes. Stir 2 tablespoons butter into sauce till melted.
Notes :
- Two tablespoons onion powder can be substituted for the shallots.
- The flames may get quite excessive when heating the cognac, so pay attention to some thing flammable above and across the pan. When the initial big flame has died down, a small blue flame will preserve to burn for numerous seconds.
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