La meilleure sauce au poivre

Ingredients

• 30 g Unsalted Butter (cut into small pieces)
• 1 medium Shallot (finely minced)
• 1 tablespoon Black Peppercorns (freshly cracked)
• 60 ml Cognac (for flambé, can substitute brandy)
• 250 ml Vegetable Broth (low‑sodium)
• 120 ml Heavy Cream (35% fat)
• 1 teaspoon Salt (adjust to taste)
• 1 tablespoon Olive Oil (extra virgin, for roasting pumpkin)
• 400 g Pumpkin (peeled and cubed (butternut or orange pumpkin works))
• 1 tablespoon Fresh Parsley (chopped, for garnish)

Instructions

1. Prepare Ingredients

   Finely mince the shallot, measure out butter, pepper, cognac, broth, cream, olive oil, pumpkin cubes, and parsley.

   Time: PT5M

2. Sweat the Shallot

   Add the butter to the sauté pan over low heat. Once the butter begins to melt, add the minced shallot and increase heat to medium. Cook, stirring, until the shallot becomes translucent but does not brown.

   Time: PT5M

   Temperature: Medium

3. Toast the Pepper

   Stir in the crushed black pepper and toast for about 2 minutes, allowing the aromatics to release.

   Time: PT2M

   Temperature: Medium

4. Flambé with Cognac

   Pour the cognac into the pan, let it heat up, then carefully ignite with a long lighter. Allow the flame to burn off until the liquid reduces almost to dry.

   Time: PT3M

5. Add and Reduce Broth

   Stir in the vegetable broth, increase the heat to medium‑high, and let it reduce until the mixture is slightly syrupy (about 8 minutes).

   Time: PT8M

   Temperature: Medium‑high

6. Finish the Sauce with Cream

   Reduce the heat to low, whisk in the heavy cream, and simmer gently until the sauce reaches a coating consistency that sticks to a spoon.

   Time: PT5M

   Temperature: Low

7. Roast the Pumpkin

   Preheat the oven to 200°C. Toss pumpkin cubes with olive oil and a pinch of salt, spread on a baking sheet, and roast for 35 minutes, turning halfway, until tender and lightly caramelized.

   Time: PT35M

   Temperature: 200°C

8. Plate and Garnish

   Arrange the roasted pumpkin on a serving plate, spoon the pepper sauce around it, and sprinkle chopped parsley on top.

   Time: PT5M

Nutrition Facts

Calories

245

Protein

3 g

Carbohydrates

12 g

Fat

20 g

Fiber

3 g