Ingredients: 1 tablespoon butter 1 pinch finely chopped garlic 1 1/2 tablespoons mustard 1 tablespoon dry white wine 1/4 liter roasted meat broth 1 tablespoon cognac 200 gr. cream milk 1 1/2 salt, white pepper Directions:1. In a pot leave the butter to become golden brown, add garlic with the mustard and extinguish with white wine. 2. Boil the mixture, add the broth, the cognac and the cream milk and leave them to simmer for approximately 5 minutes. Give the sauce flavour by adding salt and pepper, stir in the pepper seeds and serve with roasted duck or beef. |