Nick’s Pepper Sauce (Sauce au Poivre)


  • 2 tablespoons butter
  • 1/4 cup finely minced shallots
  • 6 tablespoons finely chopped fresh parsley
  • 1 tablespoon crushed black pepper
  • 1/2 teaspoon salt
  • 1 cup cognac
  • 1 1/2 cups beef stock
  • 6 tablespoons creme fraiche
  • 2 tablespoons butter


Melt 2 tablespoons butter in a saucepan over low heat. Cook and stir shallots in hot butter until translucent, about 5 minutes. Add parsley and saute for 5 minutes; season with pepper and salt.

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Carefully pour cognac over shallot mixture; cook and stir until flames have disappeared, 2 to 3 minutes. Add beef stock and bring to a boil; reduce heat, add creme fraiche, and simmer until sauce is slightly reduced, about 5 minutes. Stir 2 tablespoons butter into sauce until melted.