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Ramp Cognac Cream Sauce!

Hoss's BBQHoss's BBQ Posts: 435
edited November -1 in EggHead Forum
Well at the request of Woodoggies I have typed up the recipe for the sauce from my Woosday pic. It is also in the new recipie section under sauces rubs marinades. Hoss
Ramp Cognac Cream Sauce
This is a recipie for a ramp cognac cream sauce I made for 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.
• 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 [p]
Preparation Directions:
• Have everything chopped and near by when you start. [p]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 [p]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


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