Creamy Dijon-Cognac Sauce

1. Shallot Softening

In a medium, heavy saucepan, melt 2 tsp of butter over medium-high heat. Sauté the shallot until it's softened and aromatic, about 1 minute—be careful to avoid browning.

2. Cognac Reduction

Increase the heat to high and pour in the Cognac. Let it simmer and reduce down to approximately 1 tbsp, which should take about 2 to 3 minutes.

3. Broth Boiling

Stir in the chicken broth and continue to boil until it's reduced to roughly 1/4 cup (60 ml), which will take around 4 to 5 minutes.

4. Cream Incorporation

Add in the heavy cream, sage, and thyme. Lower the heat slightly to medium-high and boil, whisking often, until the sauce thickens to about 3/4 cup (180 ml), in about 9 to 11 minutes.

5. Herb Straining

Strain the sauce using a fine-mesh sieve to remove the herbs and shallot for a smooth texture, or simply remove the herbs and leave the shallot for a more rustic appeal.

6. Final Seasoning

Put the sauce back on low heat and whisk in the mustard, lemon juice, and the optional tablespoon of butter. Season with salt and pepper to taste, keeping in mind the sodium content of the broth used.