Pepper Sauce

Classic French pepper sauce with cognac, whipping cream and crushed black pepper. Perfect with steak, entrecôte or beef fillet.

Ingredients

• 2 tbsp butter
• 1 shallot, finely chopped
• 2 tbsp crushed black pepper
• 0.5 dl cognac or brandy
• 2 dl whipping cream
• 1 dl veal stock
• salt

Method

1. 1Fry the shallot in butter in a saucepan over medium heat until softened.
2. 2Add the crushed pepper and fry for another minute.
3. 3Pour in the cognac and let it reduce (flambé if you like).
4. 4Add the cream and stock. Simmer on low heat for 5–8 minutes until slightly thickened.
5. 5Season with salt. Serve immediately with grilled meat.

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

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