Summary

Ingredients

• 1 tablespoon butter
• 1 small onion (s)
• 1 clove garlic
• 0.25 liter ¼ vegetable broth or beef broth
• 1 tablespoon mustard, medium hot
• 150 g crème fraîche
• 100 g cream
• 1 tablespoon, leveled tomato ketchup
• 20 ml cognac

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Instructions

1. Peel the onion and garlic and cut into fine cubes and sauté in the butter. Pour in the broth and reduce by half. Pass the broth through a sieve and let cool.
2. Mix the crème fraìche, cream, cognac, mustard and ketchup and mix with enough stock to create a creamy sauce. Heat and season with a lot of pepper from the mill and salt.