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.
Comments