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.




Cognac Cream Sauce

Cognac Cream Sauce

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