- 2 tablespoons butter
- 1/4 cup finely minced shallots
- 6 tablespoons finely chopped fresh parsley
- 1 tablespoon crushed black pepper
- 1/2 teaspoon salt
- 1 cup cognac
- 1 1/2 cups beef stock
- 6 tablespoons creme fraiche
- 2 tablespoons butter
- Melt 2 tablespoons butter in a saucepan over low heat. Cook and stir shallots in hot butter until translucent, about 5 minutes. Add parsley and saute for 5 minutes; season with pepper and salt.
- Carefully pour cognac over shallot mixture; cook and stir until flames have disappeared, 2 to 3 minutes. Add beef stock and bring to a boil; reduce heat, add creme fraiche, and simmer until sauce is slightly reduced, about 5 minutes. Stir 2 tablespoons butter into sauce until melted.
08/14/2019
recipepes.com
nick's pepper sauce (sauce au poivre), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
