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- 4 tbsp butter - 6 shallots - 6 cloves garlic - 1 shot of cognac - 1 cup of white wine - 24g (roughly 2 tbsp?) soy sauce - 10g (roughly 2 tsp?) black vinegar (1 part rice vinegar 1 part balsamic) - 30g (roughly 2tbsp?) kecap manis - 15g (roughly 1 tbsp?) sherry vinegar - 7g (roughly 1 tsp?) fish sauce - 12g (roughly 1 tbsp?) lemon juice - 2 cups chicken stock - 1 cup or more heavy cream - 1-2 sprigs of thyme - 2 tbsp red sichuan peppercorns - 2 tbsp green sichuan peppercorns - 2 tbsp black peppercorns
1. add shallots and steak butter to a cold pan 2. cook shallots over low for 30-35 minutes 3. add minced garlic, turn heat back up to medium and cook until fragrant 4. add 1 shot of cognac 5. add 1 cup white wine (sauvignon blanc) 6. let all booze cook off 7. add blend of soy sauce, black vinegar, kecap manis, sherry vinegar, fish sauce, lemon juice 8. add chicken stock 9. cook stock down for 20 minutes or so to reduce by roughly half 10. add heavy cream 11. add thyme 12. bring to a boil, then cut heat 13. strain and serve 14. gently toast peppercorns until fragrant 15. blend peppercorns and add to sauce (however much you can handle)
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