Cognac Sauce

Recipe Ingredients

1		Shallot - minced (medium)
		= (abt 2 heaping tblspns)
1 cup	237ml	Cognac or brandy
1/2 cup	118ml	Veal demi-glace
4 tablespoons	60ml	Very cold unsalted butter - cut into small bits
		Sea salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Source:
The Los Angeles Times, 11-17-2004

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.