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Pepper cream sauce with cognac

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Ingredients for 2 servings:

  • 1 tbsp peppercorns, black or green
  • 400 ml gravy
  • 200 ml whipped cream
  • 4 cl cognac or brandy
  • possibly soy sauce, dark
  • possibly caramel syrup, dark
  • butter
  • Salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

ideal with grilled meat, especially beef

Brown the ground pepper in butter and flambé it with cognac or brandy. Pour in half of the meat juices and half of the cream and simmer until the sauce becomes creamy. Add more meat juices and cream if necessary. Finally, season with salt. A balanced ratio of the ingredients and the roasted flavors is important. For this reason, meat juices should always be used. Meat extract can be used as a substitute. If the sauce lacks meat flavor, soy sauce and caramel syrup will help. Just experiment.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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