Cream cheese curd sauce with tomato paste and cognac. Tender with a hint of tomato and a little spicy from the burning red pepper. The sauce can be applied not only to meat. It is very good to spread toast bread and put sausage on top... or something else.
I'll make the sauce using an immersion blender. You can connect everything manually - with an ordinary fork. In a bowl from an immersion blender, I put cottage cheese, tomato paste, poured cognac and cream, a little salt and pepper. Smashed everything into a homogeneous mass. I tried it with salt and added a little more salt.
The sauce is ready. I put it in a ceramic dish.
I made the sauce for grilled pork. Beat off the pieces, salt and pepper, chopped onions and poured olive oil. Let it stand for 10 minutes (the meat is fresh and does not need to be marinated for a long time) and fried for just a couple of minutes on both sides in a grill pan.