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–+ servings
Peppersaus
Yann A. Skaalen

Pepper sauce with Cognac

5 from 1 vote
Great tasting and fast to make.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Course: French
Cuisine: Sauce
Calories: 791
Ingredients Method Nutrition

Ingredients
  

  • 2 tbs black pepper Blanchert og grovstøtt
  • 1 dl shallots finely chopped
  • 2 tbs Cognac
  • 2 dl cream
  • 1 ts dijon mustard
  • salt
  • butter for frying
  • 4 dl veal stock

Method
 

  1. Blanch the peppercorns, boil water with the peppercorns 3 times, change the water after each boil
  2. Fry onions and peppercorns in as little butter as possible, you will set fire on the Cognac and then there should not be too much liquid in the pan
  3. Add Cognac and turn on (move the pan so you are not under the kitchen fan)
  4. Add stock and bring to a boil
  5. Add cream and cook until the sauce is even
  6. Taste off with mustard and salt

Nutrition

Calories: 791kcalCarbohydrates: 23gProtein: 11gFat: 75gSaturated Fat: 47gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gCholesterol: 274mgSodium: 1587mgPotassium: 701mgFiber: 3gSugar: 8gVitamin A: 2945IUVitamin C: 9mgCalcium: 192mgIron: 2mg
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