Cognac and Mustard Pan Sauce | America's Test Kitchen
Can you make a rich, thick, restaurant-style pan sauce for steak using canned broth?
Keywords
- French
- Sauces
- Europe
- Meat
- Beef
Ingredients
- 2 medium shallots , minced (about 1/4 cup)
- 1 teaspoon brown sugar
- 1/4 cup Cognac
- 3/4 cup low-sodium chicken broth
- 1 tablespoon lemon juice from 1 lemon
- 1 tablespoon plus 1 teaspoon whole grain mustard
- 3 tablespoons unsalted butter , cut into 6 pieces
- 2 teaspoons minced fresh tarragon leaves
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