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Au Poivre Sauce
2
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Ingredients
- 2 knobs of butter
- Finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped shallot
- Half bunch of parsley finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
- Roughly ground black pepper
- Shot of brandy
- Ladle of beef veal stock
- Salt
- 2 tbsp double cream
Method
How to make Au Poivre Sauce
Heat a knob of butter in a pan and straightaway add one finely
Technique:
Chop
To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor.
I know this
Teach me, please
chopped
shallot. Stir until shallot starts to smell and add two big pinches of parsley, and stir.
Add big pinch of black pepper, stir and add a shot of brandy.
Flambe it and shake it over the heat.
Add a ladle of veal stock. Bring it up to the boil.
Add a pinch of salt. When it gets a treacle-like consistency, add the double cream.
Stir well. Add a knob of butter.
Serve as an accompaniment.
