I just posted the recipe for Roquefort Cheese Sauce and then the next page in my Best of the Best Recipe book has this recipe.
It's also from our friend in Provence.
The directions are just as casual as the prior one.
Sauce au Poivre:
In a Saute Pan:
A bit of water, heat
Crush 2 vegetable bouillon cubes and add
Stir until incorporated in the water
Add some ground fresh pepper corns.
Add 1 shot glass of Cognac and flambé.
Keep a cover available if flame gets too big
Remove from heat and add 1 tsp of Butter & 1 C of Heavy Cream
Great on Chicken, Steak or Pasta
This is made to taste
No specific amounts of ingredients except Cognac
I love these recipes that Irene and Prisca share with me. We have enjoyed many, many years of traveling to their small village in the South of France.
We consider them to be family.
Two generations of our families have met. We look forward to the next generation getting to know each other.
And Marie Helene, if you're reading this, you are family too!