Cognac sauce is a savory classic. It is best served with various meat dishes, and the cognac adds a touch of sweetness and complexity. Feel free to replace the thyme with another spice of your liking.
Servings 4
Ingredients
- 0.4 cups cognac
- 2 banana shallots (or twice as many regular)
- 4 tbsp thick, concentraded beef stock
- 3 tbsp vegetable oil
- 1.7 cups cooking cream
- 0.5 tbsp thyme (dried)
- 0.5 tsp salt
- 1 tsp brown sugar
Instructions
- Chop the shallots finely, and fry them on medium heat in the vegetable oil.
- Now add the beef stock, cognac and the cooking cream, and let it simmer for 10 minutes.
- Pour it all into a blender, and mix it to a smooth sauce. Pour it back into the pan, add the salt and sugar.
- Let it simmer for another 5 minutes. Thicken it a bit if you like with some corn starch.