Recipe: Cognac sauce

Total time: 15 minutes

Servings: Makes 1 cup

Note: From John Brenner. You’ll need to start with a pan in which you’ve just roasted a bird or meat. Butter should be European-style for best results. Veal demi-glace is available at Trader Joe’s, Gelson’s, Bristol Farms and specialty food markets.

1 medium shallot, minced (about 2 heaping tablespoons)

1 cup Cognac or brandy

1/2 cup veal demi-glace

4 tablespoons very cold unsalted butter, cut into small bits

Sea salt

Freshly ground white pepper

1. Pour out all the fat in the roasting pan except for about 1 tablespoon. Place the roasting pan on the stove (over 2 burners, if possible) over low heat. Add the shallots to the pan and sweat about 3 to 5 minutes.

2. Turn off the heat, then pour in the Cognac or brandy. Increase the heat to high. Stir with a wooden spoon, scraping up all the browned bits from the bottom of the pan. Reduce the mixture until it’s syrupy, about 3 minutes. Add the demi-glace, stir to incorporate.

3. Strain the sauce into a small saucepan. Warm it on low heat until it just starts bubbling, then remove from heat and whisk in the butter, a few small bits at a time. Add salt and pepper to taste, then pour into a sauceboat and serve immediately.

Each tablespoon: 66 calories; 0 protein; 1 gram carbohydrates; 0 fiber; 3 grams fat; 2 grams saturated fat; 9 mg. cholesterol; 51 mg. sodium.