Superb creamy pepper sauce with cognac mixed with exploding palette of flavours. A bit spicy but, as always, you can adjust the level of peppers and sambal oelek.
Start with crushing the pepper in a mortar or similar.
Finely chop the shallots. Use a sauce pan and fry the shallots in butter until softened and slightly colored.
Stir in all the ingredients to the sauce and taste. Let reduce (boil down) to the desired consistency. It took, for me, around 20-25 minutes Passion for Cuisine