Monday, June 27, 2016
Mustard Cognac Sauce
This creamy sauce goes perfectly with steak, and would be great on pork, chicken, roasted vegetables, you name it! Although the booze is cooked down, the sauce still has a hint of cognac that is heightened by the tangy addition of mustard.
1/3 c. Cognac (or brandy)
1/2 c. Heavy cream
3 tsp. Dijon mustard
Salt and Pepper
1 tsp. cornstarch + 1 Tbs. water (slurry for thickening)
In a small saucepan, add the cognac and on medium-high heat, cook the booze for 5 minutes, whisking occasionally, until it is cooked down at least a third of the way.
Add in the mustard, salt and pepper and whisk together for another 3 minutes or so. Mix the cornstarch and water together in a small bowl to make a slurry and add about half to the saucepan. Whisk together and see if it is thick enough yet, if not, add in more of the slurry (just remember that as the sauce cools, it will become thicker). Pour over your meat of choice, or mix in with roasted vegetables, and serve while still warm.