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
- Europe
- Beef
- Meat
- Sauces
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
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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