Cognac Cream Sauce

Instructions

1. Sauté aromatics
   In a medium saucepan over medium heat, melt the butter. Add the minced shallot and cook for 2-3 minutes until translucent but not browned. Add the garlic and cook for another 30 seconds until fragrant.
2. Flambé the cognac
   Remove the pan from heat and carefully add the cognac (it may flame briefly, which is normal). Return to low heat and simmer for 1-2 minutes to burn off the alcohol and reduce slightly.
3. Add cream and seasonings
   Pour in the heavy cream, Dijon mustard, black pepper, and salt. Stir to combine all ingredients thoroughly. Add the fresh thyme leaves and stir again.
4. Reduce the sauce
   Increase heat to medium and bring the mixture to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until the sauce has reduced by about one-third and thickened enough to coat the back of a spoon.
5. Finish and serve
   Remove from heat and stir in the lemon juice to brighten the flavors. Taste and adjust seasonings if needed. Serve immediately, garnished with additional fresh thyme leaves if desired.