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- 2 knobs of butter
- Finely shallot
- Half bunch of parsley finely
- Roughly ground black pepper
- Shot of brandy
- Ladle of beef veal stock
- 2 tbsp double cream
How to make Au Poivre Sauce
Heat a knob of butter in a pan and straightaway add one finely
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.