Pepper-chervil sauce

Name: pepper-chervil sauce
Total time: 10 min
Yield: 4
Ingredients: 1 onion shredded; 10 gram butter; 50 milliliters cognac; 50 milliliters White wine; 200 milliliters chicken broth from tablet; 200 milliliters cooking cream; 2 tablespoon green peppercorn leaked out; 1 bunch chervil finely chopped

Fry the onion in the butter until glassy and finish with a cognac or white wine. Let this come to a high boil and pour the chicken broth and ...

Ingredients

1 onion shredded
10 gram butter
50 milliliters cognac
50 milliliters White wine

200 milliliters chicken broth from tablet
200 milliliters cooking cream
2 tablespoon green peppercorn leaked out
1 bunch chervil finely chopped

Kitchen Stuff

1 refractory bowl

Directions

Fry the onion in the butter until glassy and finish with a cognac or white wine.
Let it boil at a high setting and add the chicken broth and the cooking cream.
Let it simmer for a few minutes on a medium-high setting.
Add the peppercorns and warm again.
Stir the chervil fine at the last minute through the sauce.