44 cognac recipes

Red wine sauce for salmon built from salmon bones, cognac, mirepoix, and shallot puree with a double-reduction technique. A restaurant-quality fish sauce with rich, concentrated flavor.

Dramatic flambéed steak Diane with brandy flames and rich pan sauce. Classic tableside preparation brings French restaurant flair to your home kitchen.

German veal cutlets in a quick curry cream sauce with tomato paste, lemon juice, and a splash of cognac. A unique cross-cultural dish ready in 30 minutes.

Poisson a la Provencale, French fish fillets flambeed in cognac and baked in a sieved Provencal tomato sauce with mushrooms, fennel, garlic, and bay leaf. Served over rice.

Kalbsschnitzel in Currysosse: German veal cutlets browned and served in a creamy curry sauce with lemon juice, tomato paste, evaporated milk, and a splash of cognac.

Kalbsschnitzel in Currysosse is German veal cutlets in a creamy curry-lemon sauce with tomato paste, onions, and a splash of cognac. A sophisticated 40-minute dinner.

Veal steaks pan-seared and finished in a curried onion sauce with tomato paste, evaporated milk, lemon, and a splash of cognac. A fast German-Indian crossover for weeknights.

Browned veal cutlets simmered in a curried tomato-cream sauce brightened with fresh lemon and a splash of cognac. A 30-minute fusion dinner that blends European elegance with warm Indian spice.

Classic French red wine sauce for salmon made with fish stock, mirepoix, shallots, and multiple reductions. This elegant sauce from a master chef requires precision and patience.

Chicken livers cooked in schmaltz with shallots, mushrooms, and warm spices, then pureed with cognac into a silky, spreadable mousse. A French-inspired appetizer with serious sophistication.

Pepper-crusted top round steak seared in a hot skillet and finished with a red wine, cognac, and cream pan sauce. Bistro-style steak dinner on the table in 30 minutes.

Seafood lovers will love this succulent lobster dish that is perfect for a romantic dinner for two at home.

Filet farcis a la creme: flounder fillets rolled around a shrimp, crab, and mushroom stuffing, baked in a cognac cream sauce under melted Swiss. Vintage French bistro elegance.

A succulent and hearty dish that can satisfy any meat lovers' hunger!

Esterhazy Rostbraten is a classic Austrian beef sirloin dish with julienned root vegetables in a cognac cream sauce. An elegant Viennese main course finished with sour cream.

French-style wild game pate layered with cognac-marinated duck and seasoned pork, wrapped in blanched bacon, and baked in a water bath. Slice it cold and serve with crackers.