How to make Cognac Cream Sauce:
Heat some butter in a pan, preferably in this where you have cooked meat and fry the onions until they begin to color.
Add the brandy and simmer for 2 minutes.
Stir in the cream and mustard and simmer until the sauce has thickened enough. (If they adheres on the bottom of a spoon)
Stir in the grated Parmesan cheese and let melt.
Season with salt and pepper.
Ingredients for Cognac Cream Sauce:
For 6 persons:
- 2 tbsp unsalted butter
- 1 large shallot, finely chopped
- 2½ tablespoons Dijon mustard
- ½ cup - 12 cl brandy
- 1½ cup - 35 cl heavy cream (40% fat)
- 1 teaspoon thyme
- 1 oz - 28g grated parmesan
- Salt and black pepper