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Nick's Pepper Sauce (Sauce au Poivre) Popular Recipes

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Nick's Pepper Sauce (Sauce au Poivre)

"A very easy and tasty black pepper sauce that goes with a steak."

Ingredients :

  • 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

Instructions :

Prep : 10M Cook : 6M Ready in : 30M
  • 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.

Notes :

  • Two tablespoons onion powder can be substituted for the shallots.
  • The flames may get quite high when heating the cognac, so pay attention to anything flammable above and around the pan. When the initial large flame has died down, a small blue flame will continue to burn for several seconds.

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