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Chef Don's
Favorite Sauce, Pesto & Salsa Recipes
Cognac Cream Reduction
Yield: 2 cups
3 cups Chicken Stock or Drippings
1 Tbsp. Cognac
2 tsp. Shallots, minced
1 tsp. Garlic, minced
1/4 cup Heavy Cream
1 Tbsp. Oil
1 tbsp. Parsley, chopped
2 tsp. Butter
Salt and Pepper to taste
Heat the oil in a pan. Add the shallots and saute
until opaque. Add the garlic and stir. Add the cognac and flame. Add
the stock and reduce by 1/3. Add the cream and simmer until thick. Add
the parsley and season with salt and pepper. Whip in the butter and
serve.
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