Ramp Cognac Cream Sauce
This is a recipe for a ramp cognac cream sauce I made for a peppercorn crusted ribeye. You can substitiute the ramps with, mushrooms(really good with morels!)to make a mushroom cognac cream sauce. Cayenne in small amounts (a pinch) gives a cream sauce more depth.  Ingredients:
| • ¼ | Cup Chopped Ramps | | • 1 | Clove Garlic Minced | | • 1 | Clove Shallot Minced | | • 1 | pt Heavy Cream | | • 1 | Tbs Butter | | • ½ | Cup Cognac or Brandy | | • tt | Kosher Salt | | • tt | White Pepper | | • t | Cayenne |
Preparation Directions:
• Have everything chopped and near by when you start. Cooking Directions:
• Melt butter in a hot saute pan
• Saute the garlic,shallots and ramps till soft
• Deglaze with Cognac.(carefully this will ignite!)
• Reduce the Cognac by half.
• Add the heavy cream and reduce till desired thickness
• Seasone with salt,pepper, and the cayenne
• Serve over steak or any other grilled or sauted meats Special Instructions:
• If using mushrooms add the mushrooms first let them cook for a while then add your garlic and shallots or else they will burn. | |
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