Cognac Sauce

[motherbunk]

Does anyone have the recipe for the Cognac Sauce used for Tempura Shrimp with Cognac Sauce?. A restaurant in New York serves this dish.

[Kitchen Witch]

Here's a couple I have - I don't know how close they are -

Cognac Sauce


2 tablespoons butter
2 large shallots, minced
1 clove garlic, minced
2 tablespoons cognac
1/2 cup brown stock
1/2 cup heavy cream
1 cup sliced mushrooms
salt & freshly ground black pepper


Melt the butter in a heavy medium-size saucepan over medium heat.
Add the shallots and garlic and saute until transparent, about 3 to 4 minutes.
Then add the cognac and flame.
To do this, remove the saucepan from the heat and touch a lighted match to the edge of the pan; the fumes of the cognac will ignite.
Holding the pan away from you, allow the flames to die down naturally.
Add the stock and cream and simmer over low heat until thickened, about 15 to 20 minutes.
Add the mushrooms and continue to simmer 3 to 5 minutes more.
Season with salt and pepper and serve immediately.



3 Tb butter
• 2 Tb red onion, minced fine
• 3 cloves garlic, minced
• 1/4 cup red wine
• 1/4 cup chicken stock
• 2 Tb cognac or brandy
• 1 tsp worcestershire sauce
• 2 tsp stoneground mustard
• 1/2 cup heavy cream
• Salt to taste


1. In a medium skillet on the side burner, heat the butter.

2. Add the onion and garlic and saute until transparent.

3. Add the red wine and reduce 1 minute on high heat.

4. Add the chicken stock and reduce 1 minute.

5. Add the cognac CAREFULLY as it may flame up.

6. Simmer 1 minute longer.

7. Whisk in the worcestershire sauce, mustard, and cream.

8. Simmer on high heat until the sauce is reduced to easily coat the back of a spoon.

9. Season to taste and pour over the steaks.

Cooking time: 7-10 minutes



1 medium shallot, minced (about 2 heaping tablespoons)

1 cup Cognac or brandy

1/2 cup veal demi-glace

4 tablespoons very cold unsalted butter, cut into small bits

Sea salt

Freshly ground white pepper

1. Pour out all the fat in the roasting pan except for about 1 tablespoon. Place the roasting pan on the stove (over 2 burners, if possible) over low heat. Add the shallots to the pan and sweat about 3 to 5 minutes.

2. Turn off the heat, then pour in the Cognac or brandy. Increase the heat to high. Stir with a wooden spoon, scraping up all the browned bits from the bottom of the pan. Reduce the mixture until it's syrupy, about 3 minutes. Add the demi-glace, stir to incorporate.

3. Strain the sauce into a small saucepan. Warm it on low heat until it just starts bubbling, then remove from heat and whisk in the butter, a few small bits at a time. Add salt and pepper to taste, then pour into a sauceboat and serve immediately.