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Category: Sauces and condiments

Cognac sauce

I've never been one for gravy -- in the worst cases, it's lumpy and tastes of uncooked flour; in the best cases, it's viscous and generic. I'm a sauce girl. Sauces are elegant, clean, smart and flavorful. A sauce can ... Read more

Total time: 15 minutes | Makes 1 cup
Note: 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.
  • 1 medium shallot, minced (about 2 heaping tablespoons)
  • 1 cup Cognac or brandy
  • 1/2 cup veal demi-glace
  • 4 tablespoons very cold unsalted butter, cut into small bits
  • Sea salt
  • Freshly ground white pepper

Step 1Pour 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.

Step 2Turn 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.

Step 3Strain 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.

Each tablespoon:
66 calories; 0 protein; 1 gram carbohydrates; 0 fiber; 3 grams fat; 2 grams saturated fat; 9 mg. cholesterol; 51 mg. sodium.
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