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Recipe : *** Brandy and Mustard Sauce

Brandy and Mustard Sauce
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Course:
Sauce

Practical information

  • Prep time
    20 min
  • Cooking
    20 min
  • Ready in
    40 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
This sauce is best started by cooking a couple of steaks. The sauce is then prepared quickly while the steaks rest. The caramelized juices left behind by cooking the steaks dissolve during deglazing and add to the final flavor of the sauce. Some of the fat remaining from cooking the steaks is required in order for the shallots to cook, but if there is too much fat, the final sauce may be a bit greasy.
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Cocktails and Drinks
Tags:
brandy, mustard, sauce, best, cook, cooking, tea

Recipe's Ingredients

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  • fine salt and freshly ground black pepper, to taste
  • 1 tablespoon dijon-style mustard
  • 15 g shallots, minced
  • 100 g glace
  • 60 ml cognac

  • Recipe preparation steps

  • 1
    Cook the shallots in the fat remaining from cooking steaks, or in a little hot oil or butter and oil, over medium heat. Stir the shallots continuously to prevent them from burning.
  • 2
    Add the cognac to the pan all at once. Increase the heat to high. When the cognac starts to boil, ignite it to burn off some of the alcohol. Boil the cognac until it reduces to a syrup. Stir occasionally to help monitor the progress of reduction, especially towards the end so the shallots don't burn in the syrup. If you listen to the sound of the boiling liquid, you'll hear a change as the cognac comes close to becoming a syrup. Also, the size and the frequency of the bubbles will noticeably change.
  • 3
    Add the glace. Move the mass around with a spatula to speed the melting of the gelatin in the glace. Carefully reduce the glace until the desired consistency is reached. As the glace reduces, the rate at which it thickens will begin to increase. If the sauce becomes too thick, add a couple of spoonfuls of stock to thin it out.
  • 4
    Add the mustard to finish the sauce. Either reduce the heat or remove the pan from the heat while stirring the sauce to incorporate the mustard.
  • 5
    Spoon the finished sauce over the steaks, or whatever it was prepared to accompany. Note that even though all the components of the sauce are rather light in color, the finished sauce always seems to take on a pleasing, dark tone by the time it is served.
  • Ready !