Nick's Pepper Sauce (Sauce au Poivre) recipe
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- 2 tablespoons butter ¼ cup finely minced shallots 6 tablespoons finely chopped fresh parsley 1 tablespoon crushed black pepper ½ teaspoon salt 1 cup cognac 1 ½ cups beef stock 6 tablespoons creme fraiche 2 tablespoons butter
Nutrition Info
- 248.5 caloriescarbohydrate: 3.4 gcholesterol: 40.7 mgfat: 13.6 gfiber: 0.6 gprotein: 2 gsaturatedFat: 8.5 gservingSize: -sodium: 279 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Nick's Pepper Sauce (Sauce au Poivre)
Directions
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Melt 2 tablespoons butter in a saucepan over low heat. Cook and stir shallots in hot butter until translucent, about 5 minutes. Add parsley and saute for 5 minutes, season with pepper and salt.
Carefully pour cognac over shallot mixture, cook and stir until flames have disappeared, 2 to 3 minutes. Add beef stock and bring to a boil, reduce heat, add creme fraiche, and simmer until sauce is slightly reduced, about 5 minutes. Stir 2 tablespoons butter into sauce until melted.