Cheese and cognac sauce for meat

Name: Cheese and cognac sauce for meat
Total time: 3 min
Yield: 6
Ingredients: 200 g Cottage cheese; 1 tablespoon Cream; 1 tablespoon Cognac; 0.5 tablespoon Tomato paste; 1 teaspoon Ground red pepper; to taste Salt

The sauce literally melts on the hot meat and then in your mouth! I received a bunch of recipe books from different decades as a gift from my husband. There I came across an idea for a sauce from the seventies that was completely unusual for me. In Germany at that time, meat fondue was in vogue - a cooking method after which small pieces of freshly fried meat are dipped in different sauces (or eaten with different salads). Cheese and cognac sauce will certainly suit not only meat fondue, but also any other meat fried in a pan or grill - and of course, barbecue! If I understood the secret of this dish correctly, the key role is played by the fact that the soft cheese melts, acquiring the flavor of cream, and the cognac also “blooms” from the hot temperature. The “bouquet” turns out simply amazing

6032

Chloe Brown

Author of the recipe

Calories

97Kcal

Protein

3gram

Fat

7gram

Carbs

1gram

*Nutritional value of 1 serving

Ingredients

Servings: 6

200g

1tablespoon

1tablespoon

0.5tablespoon

1teaspoon

to taste

Step-by-step preparation

Cooking time: 3 mins

STEP 1
Gather ingredients
STEP 2
If using sun-dried tomatoes in oil, chop them. If they are just dry, then pre-soak them for a couple of hours (accordingly, the cooking time increases). You don't need to do anything with tomato paste.
STEP 3
Puree all ingredients together with a blender until smooth and place in a cool place (but not in the refrigerator) for 5 hours. Before serving, stir again (the cognac may separate out). In the photo of the finished serving, the sauce is sprinkled with sweet red

Comments on the recipe

Anahit

27.11.2023

4.8

Magnago, our family is simply obsessed with different sauces, ketchups, mayonnaise, lecho, gravies. And we use them, putting them on the table along with salt and black pepper. And they are used not only for meat, but we use them to appease various side dishes: pilaf, pasta, etc. I was interested in your sauce and in the recipe you immediately answered the question I had about curd cheese (I’m not very familiar with it), replacing it with soft cottage cheese. I will definitely prepare the sauce, thereby increasing my sauce arsenal with a new interesting recipe.

Magnago

27.11.2023

4.8

Oh, Anahit, I hope the sauce will suit the tastes of your family! We really liked it. And with these cheeses... I don’t know, maybe I’m translating their common name incorrectly? These are young, unripe cheeses such as paneer and ricotta. Among the German cheeses of this kind, there are some with which I replace cottage cheese in Russian recipes (here this product has a different consistency), so I think that this kind of cheese can also be replaced with cottage cheese. But in general, of course, replacing products in the cuisine of different countries is a separate issue!

Anahit

27.11.2023

Magnago, thank you, I’ve already imagined it, I’ll definitely cook it, only later, we’ll just finish the New Year’s dishes and then . Well, regarding the separate topic of replacing products, I already know you will have an interesting and informative article, as always.

Magnago

27.11.2023

4.7

Anait, alas, this is not a topic for an article, but simply a SORTING TOPIC!

Magnago

27.11.2023

4.7

Oh, by the way! Or maybe we will now pick up the trail of these mysterious cheeses, as they are called in your area! After all, I know the salad, in which I put soft cheese instead of cottage cheese, precisely from friends from an Armenian family (which, however, has been living in Russia for several generations, but I still do not rule out that the recipe may have some attitude towards Armenian cuisine). So, the salad there is very simple: tomatoes with “cool” cottage cheese, sea salt and a significant amount of freshly ground pepper. If you plop German homogeneous cottage cheese onto tomatoes, you get an uninteresting mess, like a tomato salad with sour cream, so I use soft young cheese in this recipe. By chance, are you familiar with any similar dish? If suddenly it really exists in Armenian cuisine, then you can try this particular type of cheese (or cottage cheese?) in cheese-cognac sauce.

Shura

27.11.2023

4.7

I join the topic earlier. a long time ago, cheese came from the word raw and dnlali them from raw milk, in ancient Spanish - sourdough, in ancient German - sour, curd cheeses are ideal for our body. I know very little - these are mascarpone and Philadelphia, and also mozzarella, lately I I really like Adyghe cheese. And for meat fondue, it seems to me that tartar sauce is very suitable, but yours, Mag, cheese sauce with cognac is more suitable for meat - the only question is, you don’t need to add starch, without it the sauce will set well?

Magnago

27.11.2023

4.5

I think, Shur, starch will change the composition of the sauce in a more “marketable” but less tasty direction. It will absorb liquid, including cognac, why is this necessary? You also have a confusion in your cheeses. Mascarpone is truly a variety and fits the theme. But Philadelphia is the name of the manufacturer. But mozzarella is not included in this group of cheeses at all, even the youngest one is completely different, you are confusing something. Italian ricotta is still similar, but not mozzarella. By the way, Anait, if you sell Philadelphia in jars, then I’m talking about this type of cheese, the “creamy” variety. I just don’t know which transnationals are sold where and where not.