sauce
Au Poivre Sauce
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Prep
10 minutes
Cook
20–25 minutes
Total
35 min
Serves
about 480 ml (2 cups)
Rich, creamy, and deeply savory from the oxtail broth, this au poivre sauce has more body than a classic version. The cognac goes in early so it can cook down and leave the flavor without the sharp alcohol edge.
Ingredients
- 80 g (2¾ oz) unsalted butter
- 160 ml (¾ cup) shallot, minced
- 80 ml (¼ cup) garlic, minced
- 120 ml (½ cup) cognac
- 250 ml (1 cup) heavy cream
- 160 ml (¾ cup) chicken broth
- 160 ml (¾ cup) oxtail broth (see Oxtail Braised, row 61)
- Salt and black pepper to taste
Instructions
- 1Melt the butter in a wide saucepan over medium heat.
- 2Add the shallots and garlic. Cook, stirring, until golden brown.
- 3Add the cognac and let it cook down until reduced by about half.
- 4Add the cream, chicken broth, and oxtail broth.
- 5Bring to a boil, then lower to a simmer. Reduce by half until the sauce coats a spoon.
- 6Taste and season with salt and pepper.
Cook's Note
Let the cognac cook almost completely down before adding the cream, if you rush it and add too early, the sauce has an alcohol sharpness that doesn't cook out once the cream is in.
Best Served With
Steak, grilled duck, or any seared protein that needs a rich sauce.
Why This Recipe Works
The oxtail broth adds gelatin and a meaty depth that cream and chicken stock alone can't replicate. As the sauce reduces, that gelatin gives it a silky body that keeps it from feeling thin.
Make It Yours
- Add cracked black pepper at the very end for extra bite.
- Finish with a small knob of cold butter off the heat to make it glossier.
Leftover Strategy
Keeps refrigerated for 3–4 days. Reheat gently over low heat, whisking to bring it back together if it separates.
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Pairing
The wine served with whatever protein this sauce accompanies. A medium Cabernet or Malbec.