Flambé Sauce for Meat
Hot Alcohol Savoury
fl.oz Whipping Cream
teasp Lemon Juice
Heat the Cognac in a small pan and carefully set light to it.
Whip the cream then add the Cognac and mustard and stir well.
Mix in the lemon juice and meat juices if using, season with salt and pepper
and heat through for 1-2 minutes.
immediately with fried or grilled steaks and chops such as beef, lamb and pork.
More Sauce Recipes
Overseas Visitors: If
you're more used to measuring ingredients by the cup, we have the most
comprehensive weight to cups conversion table on the net - both solid
ingredients and liquids - so now you can easily convert our recipes to suit your
preference. Click here to go to the
chart. Why not print it off for future reference.
Convert all recipes written in metric or
imperial quickly and easily. Metric/imperial users can do the same but the
other way round - from cups to grams or ounces.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.