BRANDY SAUCE RECIPES RECIPES

Name: Brandy Sauce
Total time: 5 min
Yield: 4 serving(s)
Ingredients: 1 cup water; 2 tablespoons cornstarch; 2 tablespoons butter; 1/2 cup sugar; 1 teaspoon nutmeg; 1/4 cup brandy; 1 teaspoon real vanilla

BRANDY SAUCE RECIPE - FOOD.COM

Brandy Sauce Recipe - Food.com image

Make and share this Brandy Sauce recipe from Food.com.

Total Time 5 minutes

Prep Time 0S

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup water
2 tablespoons cornstarch
2 tablespoons butter
1/2 cup sugar
1 teaspoon nutmeg
1/4 cup brandy
1 teaspoon real vanilla

Steps:

Mix dry ingredients and then stir them into a cup of boiling water.
Boil for 5 minutes and then add butter, brandy, and vanilla.
Serve hot over mince pie or gingerbread.

Nutrition Facts : Calories 210, FatContent 6, SaturatedFatContent 3.8, CholesterolContent 15.3, SodiumContent 53.4, CarbohydrateContent 29.1, FiberContent 0.2, SugarContent 25.2, ProteinContent 0.1

BRANDY SAUCE | MARTHA STEWART

Brandy Sauce | Martha Stewart image

Brandy sauce is similar to the other popular steamed pudding accompaniment, hard sauce. They're both stiff sauces that are served chilled with the warm puddings.

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Yield Makes 1 cup

Number Of Ingredients 5

Ingredients

2 large egg yolks
1/2 cup heavy cream
4 tablespoons unsalted butter, room temperature, cut in pieces
1/2 cup sugar
2 tablespoons Cognac

Steps:

Prepare an ice-water bath; set aside. In a medium bowl, lightly beat egg yolks.
In a small, heavy saucepan, bring cream to a boil over medium-high heat. Add butter and sugar, and stir until completely dissolved, about 2 minutes. Whisk 1/4 of hot cream mixture into egg yolks, whisking constantly to prevent curdling. Transfer egg-yolk mixture back to saucepan, and bring to a boil, whisking constantly. Reduce heat and simmer, whisking frequently, until mixture is very thick, about 5 minutes. (Mixture will have the consistency of a thick pudding.) Remove from heat, and stir in cognac. Transfer sauce to a clean bowl, and place in ice bath to chill. Brandy sauce will keep in the refrigerator, in an airtight container, for 1 week.

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In a small, heavy saucepan, bring cream to a boil over medium-high heat. Add butter and sugar, and stir until completely dissolved, about 2 minutes. Whisk 1/4 of hot cream mixture into egg yolks, whisking constantly to prevent curdling. Transfer egg-yolk mixture back to saucepan, and bring to a boil, whisking constantly. Reduce heat and simmer, whisking frequently, until mixture is very thick, about 5 minutes. (Mixture will have the consistency of a thick pudding.) Remove from heat, and stir in cognac. Transfer sauce to a clean bowl, and place in ice bath to chill. Brandy sauce will keep in the refrigerator, in an airtight container, for 1 week.

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