Au Poivre

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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.  


  • 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


  1. 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.

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