From Charlie Mitchell's kitchen · Clover Hill, Brooklyn
stove · pan sauce
★ STARRED KITCHENBlack Pepper Sauce
From an award-winning kitchen
Ratio
COGNAC 30BEEF STOCK 120CREAM 60
Ingredients
- BUTTER57 g
- SHALLOT20 g
- PEPPER12 g
- COGNAC30 ml
- BEEF STOCK120 ml
- CREAM60 ml
- SALT2 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Contemporary American chef of Michelin-starred Clover Hill in Brooklyn; James Beard Best Chef: New York State 2024. Precise tasting menus in a small Brooklyn dining room.
Originally published as Black Pepper Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Charlie Mitchell / Saga technique (published as “Black Pepper Sauce”). Full citation lives in Provenance.