This recipe is for brandy sauce. If looking for brandy sauce recipes, this straightforward recipe should be ideal. Most often associated with Christmas time, brandy sauce can be used at any time to add great flavour.
Ingredients – Serves 4
- 20g butter
- 20g plain flour
- 200ml full fat milk
- 20g caster sugar
- 50ml double cream
- 2 tablespoons brandy
- Pour the milk into a saucepan and add the sugar. Place over a low heat to dissolve the sugar.
- Put the butter into another saucepan and place over a medium heat to melt. When melted, use a wooden spoon to stir in the flour to make a roux. Allow it to cook for a few moments to cook out the flour.
- Slowly add the warm milk, stirring continuously until you have a smooth, slightly sweet white sauce. Allow it to gently simmer for about 10 minutes without burning the base of the saucepan.
- Remove from the heat and stir in the cream and brandy. Pass the brandy sauce through a fine strainer into a clean bowl. Cover and keep the sauce warm in a bain marie until required.
Stocks and sauces – Hints and tips
We have put together some essential hints and tips for preparing stocks and sauces, which includes information on seasoning and storage.