Cognac Butter

Cognac Butter
Cognac Butter

This compound butter is made with live alcohol. We start by sautéing shallots and garlic in oil and then deglaze with cognac. The cognac is flamed and pulled from the heat. Once the mixture of cognac, garlic and shallot is chilled, we add unsalted butter, parsley, tarragon, salt and white pepper.

Cognac Butter

Makes 1/2 cup


1 small shallot, minced
2 cloves garlic, minced
1 teaspoon olive oil
3 shots cognac
1/2 cup unsalted butter
8 leaves Italian parsley, chopped
2 stems tarragon, plucked and chopped
pinch sea salt
4 cracks black pepper

  1. Heat a small to medium-size sauté pan to medium heat.
  2. Add shallot, garlic and olive oil.
  3. Cook until soft and translucent.
  4. Add cognac and ignite with match.
  5. Pull off heat and place in a mixing bowl and chill in refrigerator.
  6. Mix remaining ingredients into mixing bowl with cognac, garlic and shallot.
  7. Taste for salt.

Chef's Tips: This is great on bread, chicken, fish and vegetables. If you do not use it up, roll into a log and freeze for later.

Join Salty's VIP Insider Email List to receive exclusive benefits including entry in our Free Brunch for a Year drawings held twice annually with winners at all three locations.
Please add to your address book to ensure you receive Salty's emails:

WORLD CLASS SEEFOOD, Steaks, Service & Smiles!®

Salty's is truly in a class by itself. We work hard to please you with our award-winning Northwest seafood and steak cuisine and perfectly friendly service. Indeed, the diners of OpenTable, the readers of Seattle Weekly, and the Best of Western Washington vote Salty's the top seafood and waterfront view restaurants in both Seattle and Portland year after year.