Cognac Sauce

1. 1

   Melt the butter in a heavy medium-size saucepan over medium heat.

2. 2

   Add the shallots and garlic and saute until transparent, about 3 to 4 minutes.

3. 3

   Then add the cognac and flame.

4. 4

   To do this, remove the saucepan from the heat and touch a lighted match to the edge of the pan; the fumes of the cognac will ignite.

5. 5

   Holding the pan away from you, allow the flames to die down naturally.

6. 6

   Add the stock and cream and simmer over low heat until thickened, about 15 to 20 minutes.

7. 7

   Add the mushrooms and continue to simmer 3 to 5 minutes more.

8. 8

   Season with salt and pepper and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.