How to make an au Poivre Sauce | Chef Michael Heaps | Quick Recipe
13,143
Published 2021-05-27
Ingredients
Kosher Salt, as needed
1 oz Whole Black Peppercorns
1/2 Large Shallot, minced
2 oz Cognac
6 oz Demi-glace
6 oz Heavy Cream
½ oz Unsalted Butter
Method of Preparation:
Create the pan sauce by first pouring off excess fat from the skillet leaving about an ounce left in the pan. Return to medium-high heat and add the shallot and cook until translucent, about 2 minutes.
Deglaze with the cognac and using a whisk or another utensil scrape the fond from the bottom of the pan. Continue cooking until all the alcohol has burned off and the liquid has reduced to au sec. Add the demi-glace to the pan and bring to a simmer. Whisk in the cream and continue to stir until the sauce has reached nappe consistency. Finish by whisking in the butter and seasoning to taste.