Cognac and Mustard Pan Sauce

Name: Cognac and Mustard Pan Sauce
Cuisine: Europe, French
Ingredients: 2 , medium shallots, minced (about 1/4 cup); 1 teaspoon, brown sugar; 1/4 cup, Cognac; 3/4 cup, low-sodium chicken broth; 1 tablespoon, lemon juice from 1 lemon; 1 tablespoon plus 1 teaspoon, whole grain mustard; 3 tablespoons, unsalted butter, cut into 6 pieces; 2 teaspoons, minced fresh tarragon leaves

Europe
French
Meat
Beef
Sauces

Appears in Cook's Illustrated September/October 2000

Can you make a rich, thick, restaurant-style pan sauce for steak using canned broth?

SERVES 4 (Makes about 1/2 cup, enough to sauce 4 steaks)

TIME 20 minutes

Why This Recipe Works

This is a members' feature.