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4
Medium
By Kit Chapman
Published 1995
To make the sauce, melt half the butter in a small pan, add the mirepoix and cook until softened but not coloured. Add the Cognac bring to the boil, then add the remaining sauce ingredients except the basil. Simmer for about 30 minutes, then pass through a fine sieve. Return to the rinsed pan, bring to the boil and simmer until reduced to about