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Green Pepper Sauce
A French green pepper sauce, creamy and fragrant, ideal to accompany steak, poultry, duck or even fish. It combines white wine, cognac, cream and butter for a glossy texture and a peppery flavor.
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Cost Breakdown
Critical Success Points
- • Reduction of the wine‑cognac‑broth mixture for 45 minutes to concentrate the aromas.
- • Incorporation of the cream without boiling it vigorously to avoid separation.
- • Finishing with butter to achieve a glossy and homogeneous texture.
Safety Warnings
- • Handle the cognac with care: the liquid is flammable, avoid open flames.
- • Be careful of hot liquid splashes during the reduction.
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