Cognac sauce

COGNAC SAUCE

Output : 500 ml (2 cups) - Preparation : 10 minutes - Cooking : 20 minutes

Ingredients

• 30 ml (2 tablespoons) butter
• 1 shallot, finely chopped
• 1 sprig thyme
• 250 ml (1 cup) button mushrooms, thinly sliced
• 1 clove garlic, minced
• 250 ml (1 cup) cognac
• 750 ml (3 cups) veal stock
• 60 ml (1/4 cup) 35% cream
• Salt and pepper to taste

Preparation

1. In a saucepan, melt the butter, add the shallot and brown over high heat for a few minutes.
2. Add the thyme, mushrooms and garlic. Leave to cook for 2 minutes.
3. Add the cognac to deglaze. Reduce to 3/4, then add the veal stock.
4. Reduce the sauce by half again, over medium heat, for a few minutes.
5. Add the cream and cook for 2 to 3 minutes. Adjust the seasoning.
6. Strain and keep warm to serve.