February 1, 2014

Cognac Berre Blanc Sauce

Last night I made a baked flounder over crabmeat stuffing with a cognac cream butter sauce.
The pic was too bad to post so I used the one from my sister site of this sauce but with flounder topped with shrimp.

I will tell you might not look professional but is sure did taste like it was straight out of  a professional kitchen.

This is the kind of sauce that would be a main staple for baked seafood.

Cognac Berre Blanc Sauce
makes about 1 cup

* 2 tablespoons unsalted butter
* 1 small shallot, minced
* 4 cloves garlic, crushed
* 2 tablespoons white wine
* 1/4 cup cognac
* 1/4 cup chicken broth
* salt and pepper to taste
* 1/2 cup heavy cream

1. Melt the butter in a saucepan and saute the shallots and the garlic until tender. Add the wine & cognac and cook for 2 minutes.
2. Add the broth and taste for seasoning. Adjust the salt & pepper.
3. Add the cream and simmer until it thickens and coats the back of a spoon.

No comments:

Post a Comment