Shallot-Garlic Pan Sauce

Name: Shallot-Garlic Pan Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French Classic
Ingredients: about 1 shallot (30 g) Shallot; 2 tsp (5 g) Pepper; ¼ cup (60 ml) Cognac; ½ cup (120 ml) Beef Stock; ¼ cup (60 ml) Cream; 1 tsp (5 ml) Dijon Mustard; 3 Tbsp (40 g) Butter; about 2 cloves (10 g) Garlic; sprig (2 g) Thyme

Independent adaptation of a publicly published Daniel Boulud recipe. Not affiliated with, sponsored by, or endorsed by Daniel Boulud.

FINISHING SAUCE · STEAK

In the published recipe, this is the finishing sauce for steak au poivre.

Boulud's steak au poivre pan sauce for steak.

On the jar

AU POIVRE

Method: stove
Ingredients: 9

Stove sauce. Cook from the recipe

Ratio

Cognac 60 mlBeef Stock 120 mlCream 60 mlDijon Mustard 5 ml

Ingredients

Shallotabout 1 shallot (30 g)
Pepper2 tsp (5 g)
Cognac¼ cup (60 ml)
Beef Stock½ cup (120 ml)
Cream¼ cup (60 ml)
Dijon Mustard1 tsp (5 ml)
Butter3 Tbsp (40 g)
Garlicabout 2 cloves (10 g)
Thymesprig (2 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Get Shallot-Garlic Pan Sauce + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Shallot-Garlic Pan Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 4 stars · 4 national awards

Red Wine Mayonnaise★ STARRED KITCHENOn the jar: AIOLI
Asparagus Mustard SauceNATIONAL AWARD WINNEROn the jar: ASPARAGUS
Lemon Vinaigrette★ STARRED KITCHENOn the jar: LEMON
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Lyon-trained French chef of Restaurant Daniel and a New York restaurant group; Michelin-starred and James Beard Outstanding Chef. Classic French technique with contemporary plating.

Originally published as Steak Au Poivre Sauce.

Adapted from a Daniel Boulud recipe (Bon Appétit Made to Order / Restaurant Daniel).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Bon Appétit Made to Order / Restaurant Daniel (published as “Steak Au Poivre Sauce”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar