Nick's Pepper Sauce (Sauce au Poivre) recipe

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Ingredients

2 tablespoons butter
¼ cup finely minced shallots
6 tablespoons finely chopped fresh parsley
1 tablespoon crushed black pepper
½ teaspoon salt
1 cup cognac
1 ½ cups beef stock
6 tablespoons creme fraiche
2 tablespoons butter

Nutrition Info

248.5 calories
carbohydrate: 3.4 g
cholesterol: 40.7 mg
fat: 13.6 g
fiber: 0.6 g
protein: 2 g
saturatedFat: 8.5 g
servingSize: -
sodium: 279 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

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

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