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.
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Servings 4
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.