banner

Preparation info

    • Difficulty

      Easy

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

Ingredients

  • 1 French shallot
  • 1 tablespoon coarsely ground black pepper
  • 50 ml (approx

Method

Peel and finely chop the French shallot. Toast the pepper in a dry saucepan, flambé with the cognac, add the French shallot, and veal stock, reduce for 5 minutes. Add the cream, reduce until it reaches the desired consistency, then season.