What Is Cognac and How Can I Use It?
Cognac is easier to cook with than it looks. Here's how to choose, use, and store it, what to substitute, and 125 recipes to get you started.
Key Points
- Cognac is a protected fine brandy, distilled from white wine and aged in French oak.
- It is the classic spirit for French pan sauces, steak au poivre, and lobster thermidor.
- Cognac is a type of brandy, so the two swap freely; cognac is the upgrade.
- Simmer or flambé it to burn off the raw alcohol and leave smooth, fruity warmth.
- VS or VSOP is plenty for cooking; an aged XO is wasted in a hot pan.
What is cognac?
Cognac is a fine brandy, distilled from white wine in the Cognac region of France and aged for years in French oak. The name is protected: only grape brandy made there, under strict rules, can be called cognac.
What that buys you in the glass is smoothness and depth, with notes of dried fruit, vanilla, baking spice, and oak. In the kitchen, cognac is brandy with the volume turned up: the same grape backbone, but rounder and more refined.
That makes it the spirit French cooking reaches for in its showpiece sauces and at the flambé pan, and in its richest desserts.
Cooking With Cognac
Cognac is built for the pan sauce. A splash deglazes the fond after searing meat and reduces into something silky and aromatic, the heart of a classic Cognac Sauce or the peppercorn-cream sauce on Ariel's Peppercorn Steak (Or Steak Au Poivre).
It has a special place in shellfish cookery. Cognac flamed over lobster or crayfish builds the deep, savory base of New York Times Lobster Thermidor and a crayfish Nantua Sauce, where its fruit and oak round out the richness.
A little goes a long way in pâté and terrines too, lending warmth and pulling the flavors together, as in a Pate De Foie (Chicken Liver Pate).
Let it cook. A minute or two at a simmer, or a quick flambé, burns off the raw alcohol and leaves only the smooth, fruity warmth that makes cognac worth using.
Desserts and the Flambé
On the sweet side, cognac's vanilla and dried-fruit notes flatter cream and spice. It is the boozy lift in a Pumpkin Cognac Cheesecake, and a natural partner for chocolate and custards.
It is also a flambé favorite for crepes and fruit, where igniting it caramelizes the surface and adds a toasted edge.
Flambé carefully. Measure the cognac into a cup first, pull the pan off the heat to add it, then light it with a long match at the pan's edge rather than pouring from the bottle into a live flame.
Cognac vs Brandy and Substitutes
Cognac is a type of brandy, so the two are interchangeable in cooking.
Any decent brandy stands in for cognac, just with a little less polish, and cognac is always a fine upgrade where a recipe calls for plain brandy.
A VS cognac is plenty for cooking; save an aged XO for the snifter, because its years of refinement mostly cook away in a hot pan. There is no need to pour your best bottle into a sauce.
Beyond brandy, dry sherry or Armagnac (cognac's earthier cousin) work in savory dishes. For desserts, dark rum or bourbon cover the warm, sweet role. With no alcohol, white grape juice with a drop of vanilla approximates the fruit and depth.
Buying and Storing
Cognac is graded by age: VS is the youngest and cheapest, VSOP is older, and XO is the oldest and priciest. For cooking, VS or VSOP is all you need.
Store the bottle upright in a cool, dark cupboard, away from heat and light. It does not need refrigerating.
Like other spirits, cognac keeps almost forever sealed, and an opened bottle stays good for years with the cork in tight. The strong alcohol preserves itself, so there is no rush to use it up.
Nutrition
Nutrition Facts
Serving Size 1 fl oz (27g)Quick facts
Where to find cognac: Cognac is usually found in the liquor section or aisle of the grocery store or supermarket.
Food group: Cognac is a member of the Beverages US Department of Agriculture nutritional food group.
- In Chinese
- 科涅克白兰地
- British (UK) term
- Cognac
- en français
- le cognac
- en español
- el coñac
How much does cognac weigh?
| Amount | Weight |
|---|---|
| 1 fl oz | 27 grams |
| 1 jigger 1.5 fl oz | 42 grams |
Related
Beverages
Recipes using cognac
There are 125 recipes that contain this ingredient.
Buttery Almond Shortbread
Toasted blanched almonds fold into buttery shortbread dough spiked with Cognac and vanilla, then get dusted with powdered sugar while hot for these melt-away cookies with sophisticated European flair.
Champagne Truffles
Classic Belgian-style truffles with cognac-spiked dark chocolate ganache centers, double-dipped in melted chocolate and rolled in cocoa powder. A fine-dining-grade petit four for celebrations.
Brandied Chocolate Truffles
Brandied chocolate truffles made with bittersweet ganache, Cognac, and a hand-dipped chocolate shell. A classic French confection that holds beautifully in the fridge for up to a week.
Pumpkin Pie Cognac
Pumpkin pie cognac with a silky custard of half-and-half, dark brown sugar, candied ginger, and a generous splash of brandy. The grown-up holiday pie that smells like Thanksgiving in a glass.
New York Times Lobster Thermidor
Creamy, rich and so flavorful. Didn't have pimento, used fresh sweet red pepper instead, nothing was sophisticated during the preparation, but the flavor was so impressive!
Pumpkin Cognac Cheesecake Supreme
Pumpkin, cognac, cream cheese, sour cream and spices make this cheesecake creamy, smooth, rich and delicious. The toasted almonds adds extra nuttiness, and it also gives the cheesecake a beautiful coating on the outer edge. This is the kind of cheesecake that everyone gives a big "WOW".
Pumpkin Cognac Cheesecake Supreme
Pumpkin, cognac, cream cheese, sour cream and spices make this cheesecake creamy, smooth, rich and delicious. The toasted almonds adds extra nuttiness, and it also gives the cheesecake a beautiful coating on the outer edge. This is the kind of cheesecake that everyone gives a big "WOW".
Pumpkin Cognac Cheesecake
This recipe turned out excellent. Only lasted 24hrs in my fridge. Friends have already put in a request to have one for the holidays.
Pumpkin Cognac Cheesecake
This recipe turned out excellent. Only lasted 24hrs in my fridge. Friends have already put in a request to have one for the holidays.
Cognac Sauce
A rich and flavorful cognac mushroom sauce that is the perfect accompaniment to elevate your special occasion meals. This exquisite sauce pairs wonderfully with tender veal chops, succulent roast duck, or a golden roast goose, adding a touch of elegance to your dining experience.
Grilled Salmon with Lemon & Thyme
Don't let the summer go to waste and try this savory salmon dish that you will want to enjoy everyday.
Veal Steaks with Lemon & Curry
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.
Beefy Shepherd's Pie
A rich beef shepherd's pie built from ground roast beef braised with red wine, cognac, mushrooms, and thyme, under a buttery nutmeg mash glazed golden with egg yolk. A deeply savory upgrade on the classic.
Cognac Cream Cheese Filling
This cognac cream cheese filling is a rich and decadent mixture made by soaking raisins in cognac. The result is a smooth and flavorful filling with hints of tangy lemon and warm vanilla, punctuated by bursts of cognac-soaked raisins. This filling is perfect for adding a touch of elegance to pastries, cakes, or other filled desserts.
Baby Salmon Stuffed with Caviar Ii (Mousse)
A luxurious salmon mousse blended with heavy cream, egg white, Pernod, cognac, and a spoonful of caviar. This silky, masterchef-level stuffing is piped into baby salmon for an elegant San Francisco-inspired dish.
Godiva Whisper
Godiva Whisper is a blended cocktail with chocolate cream liqueur, cognac, and vanilla ice cream. A decadent after-dinner drink served in a snifter.
Josh's Eggnog
Rich homemade eggnog with bourbon, cognac, whipped cream, and beaten egg whites dusted with nutmeg. A classic holiday punch that's thick, boozy, and impossibly smooth.
Melomakarona Andonias
Melomakarona are classic Greek Christmas cookies, olive oil dough spiced with orange zest and cognac, soaked in honey-cinnamon syrup, then sprinkled with toasted almonds. Holiday tradition perfected.
Baby Salmon Stuffed with Caviar I (Red Wine Sauce)
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.
Red Wine Sauce
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.
Coussinets Aux Pommes
Classic French apple dumplings wrapped in lemon-scented pastry, filled with a cognac-butter stuffing and baked golden. Serve warm with whipped cream or a pour of Marsala wine.
Chicken with Pink & Green Peppercorns #1 of 2
A show-stopping French technique: whole chickens deboned, stuffed with mushrooms and ground veal, marinated in cognac, and served in a pink and green peppercorn cream sauce with demi-glace. Part 1 of 2.
Chicken with Pink & Green Peppercorns #1 of 2
A show-stopping French technique: whole chickens deboned, stuffed with mushrooms and ground veal, marinated in cognac, and served in a pink and green peppercorn cream sauce with demi-glace. Part 1 of 2.
Kalbsschnitzel in Currysosse (Veal Steaks / Lemon & Curry)
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.
Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles
French stuffed duck legs and sliced breast with blueberry gastrique sauce. Duck thighs filled with a veal, pork, and giblet forcemeat, served with seared aiguillettes.
Diet Shrimp Bisque
Low-calorie shrimp bisque made from a homemade shell stock with saffron, white wine, and cognac. Rich and creamy using powdered milk instead of heavy cream.
Kalbssxhnitzel in Currysosse (Veal Steaks / Lemon & Curry)
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.
Bacon Boeuf Burgundy Bourguignon
Beef bourguignon braises floured chuck in a full bottle of Burgundy with bacon, cognac and herbs until the meat falls apart. Finished the classic way with browned pearl onions and sauteed mushrooms.
Succulent Beef Wellington
Beef Wellington, a true centerpiece roast: a beef tenderloin wrapped in a mushroom, pate, and Cognac duxelles and flaky puff pastry, then baked golden. An elegant special-occasion main that carves into pink slices.
Tournedos of Lotte with Lobster
Tournedos of lotte (monkfish) with lobster, sauteed monkfish medallions plated with lobster meat in a silky Cognac-cream sauce enriched with homemade lobster butter. An elegant French restaurant classic for special occasions.
Tournedos of Lotte with Lobster
Tournedos of lotte (monkfish) with lobster, sauteed monkfish medallions plated with lobster meat in a silky Cognac-cream sauce enriched with homemade lobster butter. An elegant French restaurant classic for special occasions.
Soupe a L'Onion
Soupe a l'oignon is the classic French onion soup with deeply caramelized onions, beef stock, vermouth, and cognac, topped with garlic-rubbed bread and broiled Swiss cheese. The bistro standard, done the long way.
Filet Farcis a la Creme
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.
Mendocino Sole
Mendocino sole baked in white wine and finished with a cream sauce of cognac-soaked grapes. An elegant Northern California-inspired fish dish with French Veronique influence.
Micha's Brownie / Fudge Recipe
Dense fudge brownies made with melted unsweetened chocolate, chopped nuts, and a dash of cognac. Rich, intensely chocolatey, and done in 30 minutes.
Sauteed Chicken with Gewurtztraminer, Leeks,
Sauteed chicken with Gewurztraminer wine sauce, sauteed leeks, and warm halved grapes. An Alsatian-style French bistro dish with a silky cream reduction made from the bones.
Gourmet French Onion Soup
Classic French onion soup with deeply caramelized onions, brown stock, white wine, and Cognac, topped with toasted bread rounds and melted Swiss cheese. A true bistro-style recipe.
Bisque Lobster or Other
1. After you boil veggies remove and put in the blender and puree. This helps add thickness, especially if you are trying to reduce fat, then add back in. 2. Do not use tomatoes past or food coloring. 3. use lobster stock instead of or to supplement chic stock. 4. Try using Dry Vermouth for wine. 5. I used this recipe and added salmon
Karydopita
Karydopita is a traditional Greek walnut cake made with crushed zwieback, cognac, and cinnamon, soaked in orange-clove syrup and cut into diamonds. Flourless and intensely nutty.
Classic Flambéed Steak Diane
Dramatic flambéed steak Diane with brandy flames and rich pan sauce. Classic tableside preparation brings French restaurant flair to your home kitchen.
Grilled Salmon with Lemon & Thyme
Cognac-rubbed grilled salmon cured overnight with lemon zest, fresh thyme, brown sugar, and shallots. A semi-cured fillet that grills in just 6 minutes.
Sophisticated French Onion Soup
Classic French onion soup slow-caramelizes pounds of sliced onions in butter, then simmers them with beef stock, Cognac, and dry vermouth. Top with toasted bread and Swiss for the gratiné finish.
Kumquat-Pecan Crepes
Kumquat pecan crepes are filled with a frangipane-style pecan butter and chopped preserved kumquats, baked golden, then flambeed tableside with warm cognac. A grown-up dessert with theatrical presentation.
Kumquat-Pecan Crepes
Kumquat pecan crepes are filled with a frangipane-style pecan butter and chopped preserved kumquats, baked golden, then flambeed tableside with warm cognac. A grown-up dessert with theatrical presentation.
Homemade Chicken Casserole with Cream Cognac Sauce
Homemade Chicken Casserole with Cream Cognac Sauce recipe
Homemade Chicken Casserole with Cream Cognac Sauce
Homemade Chicken Casserole with Cream Cognac Sauce recipe
Amazing Salmon Mousse
Salmon mousse, a classic French restaurant appetizer of pureed raw salmon whipped with egg white and heavy cream, spiked with Pernod, cognac, and a spoonful of caviar. Pipe and serve cold.
Decadent Creamy Avocado Soup
Chilled creamy avocado soup pureed with chicken broth, heavy cream, cognac, and sherry. A no-cook dinner-party starter served in frozen avocado shells.
More cognac recipes
- Barb's Special Sweet Breads Part 7 (Vanilla Cream, Almond Butter)
- Berry Sauce
- Chocolate Chip & Currant Pound Cake
- Classic Flambéed Steak Diane
- Cognac Nanaimo Bars
- Courvoisier French Silk Chocolate Pie
- Decadent Creamy Avocado Soup
- Favourite Lard Boeuf Bourguignon
- Filet Farcis a la Creme
- Gourmet French Onion Soup
- Grilled Salmon with Lemon & Thyme
- Honey Dipped Cookies
- James Beard's Persimmon Bread
- Prize Winning Shepherd's Pie
- Real French Chocolate Mousse
- Sauteed Chicken with Gewurtztraminer, Leeks,
- Shrimp & Chicken in Tomato Sauce
