Au Poivre
This Au Poivre was created as part of my semi-homemade recipe for the holiday. DiFirore makes fresh pasta and ravioli. Why not enjoy their pasta but make your own sauce then garnish.
Ingredients
- 1 shallot, finely chopped
- 2 peppercorns, coarsely crushed
- 2 tbsp butter
- 3 oz cognac or brandy
- 8 oz heavy cream
- 1 large pinch sea salt
Directions
Sauté shallot & peppercorns in butter over low heat until shallots are have just a tinge of brown. Add cognac carefully, as it may flame, and reduce by half. Add heavy cream and salt, and simmer 3-4 minutes.